Lemon-Pepper-and-Herb-Rubbed Chicken

Recipe

Main Dish
Lemon-Pepper-and-Herb-Rubbed Chicken

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User Rating

3.33 out of 5 stars
Rate it:
12 ratings

Recipe Data

6
Servings
20min
Prep
45min
Total

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Description

Lemon pepper and herbs dress up our Hy-Vee True chicken breasts, which is true to it's name. No antibiotics, no added hormones, no steroids, no artificial ingredients, and no preservatives. No lie. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 lbs.Hy-Vee Smart Bite baby blonde potatoes, halved
3 tbsp.Gustare Vita olive oil, divided
1 ½ lbs.Hy-Vee True boneless skinless chicken breasts
2 clove(s)garlic, minced
1 tbsp.lemon zest
1 tbsp.fresh rosemary, chopped
1 tbsp.fresh thyme, chopped, plus additional for garnish
2 tsp.kosher salt
1 lbs.Hy-Vee Short Cuts garlic-lemon asparagus
Lemon wedges, for serving

Things To Grab

  • Large saucepan
  • Colander
  • Paper towels
  • Whisk
  • Small bowl
  • Charcoal or gas grill

Directions

  1. Precook potatoes in enough boiling salted water to cover in a large sauce pan for 15 minutes. Drain. Toss with one tablespoon olive oil.

  2. Pat chicken dry with paper towels. Whisk together remaining 2 tablespoons oil, garlic, lemon zest, rosemary, thyme, pepper, and salt. Rub mixture all over chicken breasts. Let chicken stand at room temperature while preheating grill.

  3. Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Grill chicken for 10 to 12 minutes, turning once halfway through. While chicken is grilling, add potatoes and asparagus to grill. Grill each about 5 minutes or until slightly charred, turning once.

  4. Serve chicken and vegetables with lemon wedges. Garnish with thyme, if desired. 

Nutrition facts

Servings

270 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 400mg
  • Total Carbohydrates: 18g
  • Protein: 29g

Daily Values

0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Hy-Vee Monthly Ad August 2018