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Lilly’s Table

 
 
Purple Potato Toothpicks
© Lillys-Table.com Photo of Grilled Chicken de Provence
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Chicken de Provence

from Grilled Chicken de Provence with Purple Toothpicks & Green Salad, the Week of August 12, 2012.
View the previous recipe for this meal.

A sprinkle of Herbs de Provence enhances these chicken fillets without a lot of extra work. Pound boneless chicken, breasts or thighs, to an even thickness, but not too thin. Rub the herbs between your fingers before you apply to bring out a bit more flavor.

Ingredients

  • ¾ lb chicken, boneless, skinless
  • 1 tablespoon whole-grain mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon herbs de provence
  • ½ lemon

Serving Size: 2 People

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Preparation Instructions

Heat the grill to medium-high heat.

To make clean up easy, place the chicken pieces in a large plastic bag with about 2 inches of room around the edges. Seal and pound in the thick parts until it is about an 1 inch thick. Open the bag and add the whole grain mustard. Rub around. Remove from the bag and sprinkle with salt & pepper.

Rub the herbs de provence between your fingers and sprinkle generously on each side of the chicken.

Lay down on the grill and sear for 5-10 minutes until char marks appear. Flip over and continue to heat for 5-10 minutes until the chicken is cooked through in the center. It will feel firm but not hard to the touch.

Squirt generously with lemon juice to finish.