4 boneless, skinless chicken breasts
1 ½ tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard (optional)
1 tablespoon finely chopped chives
1 tablespoon finely chopped oregano or marjoram
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
Preheat a grill to medium heat. Put chicken into a large bowl, add oil, salt and pepper and toss to coat. Arrange chicken on grill grates and cook, turning occasionally, until deep golden brown and cooked through, 20 to 25 minutes.
While still hot, toss chicken in a large bowl with lemon juice, mustard, chives, oregano, rosemary and thyme. Transfer to a platter and serve.
Per serving: 260 calories (140 from fat), 15g total fat, 4g saturated fat, 105mg cholesterol, 520mg sodium, 1g total carbohydrate (0g dietary fiber, 0g sugar), 29g protein
This same method works well with bite-size chunks of boneless, skinless chicken threaded onto skewers for grilling; simply brush the kabobs with the lemon juice mixture after grilling.