2 tbsps minced fresh rosemary
2 tbsps lemon juice
2 tbsps olive or canola oil
2 garlic cloves, minced
1/4 tsp salt
Spray cold grill grid with nonstick cooking spray and prepare the grill heat.
In a small bowl whisk the rosemary, lemon juice, oil, garlic, and salt together. Pour the mixture into a shallow dish or glass pie pan; add chicken breasts, turning to coat both sides. Cover and refrigerate 15 minutes turning after about 8 minutes. Remove chicken and throw out the marinade.
Place chicken on grill and cook over medium-hot coals 5 to 7 minutes per side or until no longer pink in the center.
Per breast: 26 g protein, 2 g carbs, calories 192
Exchanges: 1 fat, 3 meat