Chicken with Thyme, Honey and Lemon

This is one of my go-to recipes for fresh thyme (also good with dried herbs) that carries a sweet and tart bite.

Chicken with Thyme, Honey and Lemon

(original recipe from Cooking Light) shown with Quinoa Pilaf with Arugula, Almonds and Mint and Pesto Green Beans

Serves 8

• ½ teaspoon lemon zest
• 1 ½ cups fresh lemon juice (about 6 lemons)
• ¼ cup chopped fresh or 1 tablespoon dried thyme
• 1 tablespoon olive oil
• 2 ½ tablespoons honey
• 2 pounds skinless, boneless chicken thighs trimmed of excess fat
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Place first 5 ingredients (lemon zest – honey) in a large zip-top plastic bag and stir to combine.  Add chicken; seal bag.  Marinate 2 hours in refrigerator, turning occasionally.

Prepare grill.

Remove chicken from bag; discard marinade.  Sprinkle chicken with salt and pepper.  Place chicken on grill rack; cook for 5 minutes on each side or until chicken is done.

Nutritional Info/Serving:   304 Calories, Fat 4 g, Protein 21 g, Carbs 1 g

21 Day Fix Container Equivalents/Serving:  1 Red