Ingredients
4
4 servings
- •0.33333334326744 cup lemon juice
- •0.25 cup olive oil
- •1 tablespoon Dijon mustard
- •2 large cloves garlic, finely chopped
- •2 tablespoons finely chopped red bell pepper
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •4 skinless, boneless chicken breast halves
Instructions
- Combine lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper together in a bowl. Set aside 1/4 cup of the marinade to use for basting. Place chicken breasts in the bowl and stir to coat. Marinate at least 20 minutes in the refrigerator.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess; discard the remaining marinade in the bowl. Cook chicken on the preheated grill until no longer pink in the center, about 6 to 8 minutes per side, basting occasionally with the reserved marinade. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 264
- Carbohydrate: 4g
- Fat: 15g
- Fiber: 0g
- Protein: 28g
- Sugar: 1g
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