Sarah’s BodyBlog

Grilled Herbed Chicken

2 tablespoons chopped oregano

1 tablespoon chopped thyme

1 tablespoon chopped rosemary

2 teaspoons olive oil

1/2 teaspoon salt

4 skinless boneless chicken breasts

If you don’t have fresh herbs, substitute one teaspoon dried for one tablespoon fresh.

1) Combine the oregano, thyme, rosemary, oil, and salt in a small bowl.  Rub the herb mixture on both sides of each chicken breast.

2) Heat a nonstick ridged grill pan over medium-high heat.  Add the chicken and cook until browned and cooked through, about 4 minutes on each side.  Transfer the chicken to a cutting board; let stand 5 minutes before slicing on the diagonal.

Makes 4 servings.

Per serving:

 155 calories

 5g total fat

 1g saturated fat 

 62mg cholesterol

 348mg sodium

 1g total carbohydrate

 0g dietary fiber

 25g protein

 25mg calcium

Instead of using the grill pan, I baked it in a glass 9"x13" casserole dish at 450 degrees for 20 minutes.  I also left the salt out of the recipe to reduce the sodium.

I start working with a new trainer tonight.  Should definitely be interesting as I haven’t had a workout trainer/partner/etc in nearly 6 years.  It will definitely take some getting used to.  I usually blast my MP3 player and ignore everyone and everything else in the gym, so no more of that(except for the night’s I’m on my own).  However, I’m really hoping I can see more results this way and be able to challenge myself loads more!!