EAT TO GROW
Prep time:
17 minutes
x
MEAL OF
THE ISSUE
Serving size:
1
LEMON
CHICKEN
(GRILLED!)
Tired of the same old chicken?
Try this new take on the old
standard from the comfort of
your grill.
By Maria Romano Livingston, MS, RD Ingredients
We get it. You eat a lot of chicken
breast. So do we. That’s why we’re
tired of the same old baked lemon
chicken we’ve had since before
we ever walked into a gym. It’s
time for a change and this is one
change you’re going to love! We’re
kicking the baking habit and tak-
ing the lemon chicken to the grill.
It’s quicker, easier and a whole lot
tastier. This meal will leave you full,
fueled and with a lot less clean up.
You can thank us later. 2 boneless, skinless chicken breasts
1/2 cup cherry tomatoes, halved
1 cup green beans
2 small shallots
4 tablespoons freshly squeezed
lemon juice
Salt, pepper and oregano to taste
Nutrients Per Serving
621
108g carbs
17g fat 11g
calories protein
20 SEPTEMBER 2017 | ironmanmagazine.com
DIRECTIONS: Place boneless, skin-
less chicken breasts in a bowl. Sprin-
kle salt, pepper and oregano on top
and drizzle with three tablespoons
of lemon juice. Fill a large sauce pan
with water and bring to a boil. Put
green beans in a steamer basket and
place on top of the sauce pan for five
minutes. You can also use canned
green beans and warm them in an
aluminum foil pocket on the grill.
Place chicken and shallots on grill at
medium heat. Grill for five minutes,
flip and grill for another four minutes.
Place chicken on top of green beans
and add halved cherry tomatoes
and shallots. Add one tablespoon of
lemon juice on top and sprinkle with
salt and pepper to taste.