Ingredients
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped rosemary
- 2 tablespoons vegetable oil
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 2 large chicken breast halves (about 1 pound each)
- 1 large lemon, sliced 1/4-inch thick
- Chopped parsley
Directions
- Combine lemon juice, lemon zest, rosemary, vegetable oil, mustard, salt, paprika and red pepper in personal-size blender. Blend until smooth.
- Pour marinade into a recloseable zipper bag. Add chicken, seal bag and turn several times to coat chicken. Refrigerate for 2 to 3 hours.
- Preheat indoor grill on SEAR. Place chicken and lemon slices on grill. Grill chicken 10 to 15 minutes or until chicken reaches 165°F. Grill lemon slices 3 to 5 minutes or until browned. Serve with chopped parsley and wild rice, if desired.
Serves: 2
