Lemon Rosemary Chicken Breasts – low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!
If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!
Lemon Rosemary Chicken Breasts Are A Weight Watchers Recipe
I found this lemon rosemary chicken breasts recipe on the Weight Watchers website, and decided to give it a try. My husband and I loved this dish!
Lemon rosemary chicken breasts are low in calories, yet full of flavor, thanks to the incredible marinade and glaze! The recipe is incredibly easy, and the chicken (when prepared as written) counts as 2 WW Smart Points per serving!
TIP: I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking. By doing it that way, it was EASY and quick to prepare our evening meal!
Preparing Lemon Rosemary Chicken Breasts
This recipe for lemon rosemary chicken breasts calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not, the day I took these photos), you can easily substitute a thick boneless, skinless chicken breast.
You can cut the chicken breast in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically. Once sliced in half, pound it out thin between two pieces of plastic wrap (see photo below).
Prepare Marinade For Chicken
In a medium-sized bowl, place the olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine all of the ingredients.
Add the chicken breasts to the lemon marinade. Turn them over to make sure all sides are covered with the marinade.
Cover the bowl with plastic wrap, and refrigerate the chicken pieces in the marinade for at least 6 hours.
TIP: Turn the lemon rosemary chicken breasts a couple of times during the marinating time, to ensure great flavor on all sides of the chicken.
Pan Grilling The Marinated Lemon Rosemary Chicken Breasts
When you’re ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high.
Once the grill is hot (but not smoking), transfer chicken pieces from marinade onto hot grill. Important: save the remaining marinade sauce.
Cook for 3-5 minutes per side, or until the lemon rosemary chicken breasts are done and reach an internal temperature of 165 degrees F.
Making The Glaze For Lemon Rosemary Chicken Breasts
While the lemon rosemary chicken breasts are cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan.
Heat the sauce on high heat. Bring the lemon sauce to a boil. Continue cooking for about 5 minutes, until glaze has reduced a little in volume, and has slightly thickened.
Time To Serve The Chicken!
When the lemon rosemary chicken breasts are done, transfer them to a serving platter or plates. Drizzle the lemon glaze over the cooked chicken, and serve!
I hope you will consider trying this delicious recipe for lemon rosemary chicken breasts! Have a fantastic day.
Looking For More Chicken Recipes?
I have LOTS of chicken recipes on this website! You can search them by using the Recipe Index at the top of the page. The list includes these and many more chicken recipes:
- Coconut Milk Braised Chicken
- Southwest Chicken Salad
- Hoisin Sriracha Chicken
- Teriyaki Chicken
- Skillet Monterey Chicken
- Thai Chicken Linguini
- Grandma’s Southern Style Chicken and Dumplings (my #1 pinned recipe!)
- Chicken Piccata
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Original Recipe Source: https://www.weightwatchers.com/us/recipe/rosemary-lemon-chicken-breasts-1/5626a646a6d5b396107020a6
Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!
- 2 Tablespoons olive oil
- 2 teaspoons lemon zest
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons fresh rosemary , minced
- 1 Tablespoon minced garlic
- 1 teaspoon fresh thyme , minced
- 1 Tablespoon dry white wine
- 1/4 cup low-sodium chicken broth
- 4 boneless skinless chicken breasts , 3 ounces each (thin cutlets OR tenderloins)
- Non-stick cooking spray
- 1/2 cup chicken broth (for glaze)
- In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
- Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
- When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
- Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
- When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap. WW= 2 Smart Points (freestyle)
Here’s one more to pin on your Pinterest boards!