This summer grilled basil chicken is so incredibly fresh tasting that it makes up for the steps involved. We’ve taken to making extra so that we can use the marinated, grilled chicken meat in another recipe, such as a Cobb Salad, as a nod to our “make once have twice” philosophy. And the spare dressing makes for a yummy addition to a lunch sandwich or Caprese salad. I’ll go so far as to say that low-carb eating is truly indulgent when you have low-starch recipes such as this in your mix of meals! For help navigating your own prediabetes or diabetes diagnosis, or to see if I’d be a good fit as your weight loss coach please contact Truce today.
Serves 6
Summer Grilled Basil Chicken Ingredients
1.5 to 2 lb organic chicken breast tenders
1/2 cup extra-virgin olive oil, divided
3 Tbsp fresh squeeze lemon juice
1/2 Tbsp coarsely crushed fennel seeds
1 tsp sea salt, divided
1/4 to 1/2 tsp ground black pepper, divided
1/2 bunch (1-2 fistfuls) fresh basil leaves
2-3 large cloves garlic
1 tsp grated lemon zest
Summer Grilled Basil Chicken Directions
- In a bowl combine 1/4 cup of the oil, 2 Tbsp of the lemon juice, fennel seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to thoroughly mix. Place in a sealable plastic bag with the chicken meat, seal, and massage the ingredients into the meat. Refrigerate 1 hour to overnight.
- Place the basil, garlic, lemon zest, remaining 1 Tbsp lemon juice, remaining 1/2 tsp salt, and optional 1/4 tsp black pepper in a blender and blend until smooth. Gradually blend in the remaining 1/4 cup oil.
- Preheat your outdoor grill to medium-high. Place the marinated chicken on a long strip of sprayed aluminum foil on the grill. Cook for 5-7 minutes per side until the chicken is cooked through and there is no pink inside (internal temperature of 180 deg F.)
- Serve hot with a generous drizzle of basil dressing.
