Grilled Rosemary-Scented Chicken

From EatingWell: August/September 2005, May/June 1997, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.

4 servings

Active Time: 25 minutes

Total Time: 55 minutes

Nutrition Profile

Ingredients

Sweet & Sour Onion Jam, (recipe follows)
4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 large sprigs fresh rosemary
4 teaspoons black olive paste, (see Ingredient note)

Preparation

Prepare Sweet & Sour Onion Jam.
Prepare a charcoal fire or preheat a gas grill.
Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with black olive paste and the onion jam.

Tips & Notes

Ingredient Note: An equal amount of minced black olives can be substituted for the black olive paste.

Nutrition

Per serving: 250 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 1 g carbohydrates; 26 g protein; 1 g fiber; 252 mg sodium; 299 mg potassium.

Nutrition Bonus: Selenium (30% daily value).

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 4 very lean meat