Nutrition per serving may change if servings are adjusted.
1 tablespoon herbes de Provence (see Notes)
2 teaspoons paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1-1¼ pounds boneless, skinless chicken breast (see Notes)
Combine herbes de Provence, paprika, salt and pepper in a small bowl.
Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.
Make Ahead Tip: Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets, in the bulk spice section at some natural foods stores and/or gourmet markets. It's also easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you'll only need 2 breasts for 4 servings—cut each one in half before cooking.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
127 calories;3 g fat(1 g sat); 1 g fiber; 1 g carbohydrates; 23 g protein; 6 mcg folate; 63 mg cholesterol; 0 g sugars; 0 g added sugars; 611 IU vitamin A; 0 mg vitamin C; 28 mg calcium; 2 mg iron; 196 mg sodium; 223 mg potassium
I loved this receipe. I did not have Herbs of Provence but I followed the notes on how to make it at home (store price was $8). I did not add anything extra just to see how it would come come and I wouldn't change a thing. I served this with grilled red peppers and portabella mushrooms with spinach orange salad on the side. Everyone loved it. Including my Mexican husband who wondered why I didn't have salsa on the table
August 01, 2011
Added onion powder, finished with lemon juice
This rub has a beautiful color, and chicken grills up very attractively. I added about 1 tsp onion powder, and finished the grilled chicken with lemon juice when it was done.
Pros: bold and complex flavor!
Cons: missing something