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GRILLED CHICKEN PICCATA
1 lb. chicken breast
2 lrg. lemons
1 t. lemon zest
½ t. crushed dried rosemary
¼ t. salt
¼ t. fresh ground black pepper
2 T. I Can’t Believe It’s Not Butter Spray
1 T. capers, drained
½ t. dried parsley
Preheat grill to medium.
Halve and juice 1 lemon (should have about 3 T.) set juice aside.
Slice remaining lemon into 8 very thin slices and set aside.
Place chicken breast on a large plate. In a small bowl combine, lemon zest, rosemary, salt and pepper. Sprinkle the mixture evenly over both sides of the chicken breast. Rub in with your fingers. Arrange two slices of lemon on top of each chicken piece, overlapping if necessary. Place chicken on grill and cover. Grill for 15-18 minutes or until no longer pink and juices runclear.
Meanwhile, in a small sauce pan combine the lemon juice, I Can’t Believe It’s Not Butter Spray, capers and parsley. Heat through. Remove chicken to serving plates and drizzle with warm lemon caper sauce.
Makes 4 servings
Calories: 144 per serving
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Roasted Asparagus
100g asparagus (or your allowed amount)
1-2 cloves minced garlic
1/2 t parsley
1/4 t oregano
black pepper (to taste)
1. Preheat oven to 400.
Trim asparagus.
Spread the spears on a sheet of non-stick aluminum foil.
Add the seasonings.
Wrap all ends of the foil up tightly to make a sealed ‘pocket’.
Roast 15-20 minutes.
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Strawberry Sorbet
Allotted amount of strawberries)
Juice of 1 lemon
sugar substitute (as needed)
water (if needed)
Freeze fresh strawberries about 1 hour.
Blend fresh frozen strawberries, lemon juice & sugar substitute in blender until very well blended.
You can serve immediately or place in freezer to allow it to firm up even further.
or add ice & water and other ingredients to fresh berries, blend.
Enjoy!