Grilled Rosemary Garlic Chicken

Grilling up a lot of chicken (and other Kimkins friendly proteins) is a great way to save time and have delicious home cooked food on hand during the week.

Leftover chicken can be warmed whole, sliced for Caesar salads or chunked for chicken salad and soups. Grilled chicken breast is the gold standard for quick work lunches!

Ingredients (serves 4)

• 4 6-oz boneless chicken breasts, butterflied
• 3 tsp fresh rosemary, finely minced
• 2 tsp garlic powder
• 1 tsp red pepper flakes (optional)
• 1 tsp black pepper
• Pam olive oil spray
  

To butterfly the chicken breasts, slice through the middle horizontally stopping 1/2" before the edge. Flip the chicken open like a book, place between 2 pieces of cling wrap (like Saran Wrap) and with a heavy can, mallet or saucepan, pound out to 1/2" thickness.

Congratulations, you've created a paillard! At this point, you have a variety of options for the chicken including stuffing, rolling, slicing thin for stir fries or soups.

Place the paillards on a large baking sheet or clean flat surface treated with cooking spray. Sprinkle both sides evenly with garlic powder, rosemary, red and black pepper. Press rosemary in firmly. Let spices marinate for 30 minutes.

Turn on grill to "high" and preheat. When grill is ready, cook 3 minutes on each side and serve!

Nutritional Info (per serving)
Calories: 187
Carbs: 0 grams
Protein: 35 grams
Fat: 4 grams