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Weight Watchers Recipes

Rosemary-Lemon Chicken Breasts


Total Time
Cook Time

Say goodbye to dry grilled chicken – this simple marinade is guaranteed to become your go-to for summer grilling.


  • olive oil
    2 Tbsp
  • lemon zest
    2 tsp
  • fresh lemon juice
    2 tsp
  • minced garlic
    1 Tbsp
  • rosemary
    2 tsp, minced
  • fresh thyme
    1 tsp, minced
  • white wine
    1 Tbsp, dry variety
  • reduced-sodium chicken broth
    ¼ cup(s)
  • uncooked boneless skinless chicken breast(s)
    1 pound(s), thin cutlets or tenderloins
  • cooking spray
    1 spray(s)


  1. Combine oil, zest, juice, garlic, rosemary, thyme, wine and broth in a glass bowl or dish; add chicken and toss. Cover and refrigerate at least 6 hours or up to overnight.
  2. Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze) and grill, flipping once, until internal temperature is 165°F, about 3 to 5 minutes per side.
  3. Serving Size: 3 oz chicken
Notes: To make optional glaze, combine remaining marinade with ½ cup chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, about 5 minutes. Serve grilled chicken with glaze drizzled over top.