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Grilled Herb Chicken

Grilled Herb Chicken

Grilled Herb Chicken


A healthy and very tasty citrus-marinated chicken recipe that I’ve been making since the beginning of my transformation.


  • 1/4 cup olive oil
  • 1/4 cup fresh chopped parsley
  • Juice from 2 large lemons
  • 1 small onion, diced
  • 1.5 Tbsp fresh minced garlic
  • 1 Tbsp grated lemon peel
  • 1 Tbsp fresh chopped thyme
  • Salt and fresh ground black pepper to taste
  • 6 8-Oz boneless, skinless chicken breasts


  • Mix first 8 ingredients in a small bowl.
  • Place chicken breasts in a 1-gallon plastic zip bag, pour the mixture over top and seal bag.
  • Place bag in refrigerator and marinate 8-12 hours.
  • After marinating, remove chicken breasts from bag and pour remaining marinade into a small bowl.
  • Lightly oil grilling surface with vegetable oil and heat grill to medium temperature
  • Cook chicken on closed grill for about 18-20 minutes, turning once.
  • Baste chicken occasionally while cooking with leftover marinade.


Yield: 6 servings

Nutrition Facts
Amount Per Serving
Calories 342
Total Fat 11.4g
Saturated Fat 2g
Monounsaturated Fat 7.3g
Polyunsaturated Fat 1.6g
Trans Fat 0g
Cholesterol 132mg
Sodium 345mg
Potassium mg
Total Carbohydrate 3.2g
Dietary Fiber .7g
Sugars 1g
Protein 52.9g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by John Stone

John Stone Fitness Comments

2 Responses to “Grilled Herb Chicken”
    • I find that cooked chicken breasts can last three-four days in the fridge. For example, if I cook a batch on Monday afternoon, I make sure they are gone by the end of the day on Thursday. YMMV.

      I eat the refrigerated chicken breasts cold 99% of the time, but on the rare occasion that I reheat one I wrap it in foil and heat it in the toaster oven (350 F).

      GD Star Rating

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