GFLunch & Dinner
Lemon Herb Grilled Chicken
Bright, herby and easy to prep ahead. I served it with Greek yogurt twice baked potatoes and garlic Parmesan asparagus.
Makes 4 servings
255Calories
39gProtein
7gCarbs
7gFat
0gFiber
Macros per serving.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, trimmed, halved and pounded to an even thickness
- 2 tablespoons olive oil
- Juice of 2 lemons
- 2 teaspoons lemon zest
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons fresh chopped rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 3 tablespoons honey
- 1 tablespoon plain Greek yogurt (I used Fage 2%)
Instructions
- Whisk together the olive oil, lemon juice, lemon zest, garlic, herbs, salt, pepper, onion powder, honey and Greek yogurt.
- Add the chicken and toss until evenly coated. Cover tightly (I use a ziplock) and marinate in the refrigerator for at least 4 hours (I did 24 hours).
- Preheat the grill to about 400°F.
- Remove chicken from the marinade and grill for approximately 3–4 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
- Let rest for 5 minutes before slicing and serving!
Originally shared in my Substack post White Chicken Chili, Skinny Enchiladas, Spaghetti Squash Chicken Pad Thai, Lemon Herb Chicken and Greek Yogurt Twice Baked Potatoes on November 5, 2026.
