Recipe: Barbecued Rosemary Chicken (serves 2)

BARBECUED ROSEMARY CHICKEN

2 teaspoons olive oil
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 medium garlic clove, minced
1 tablespoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
Cooking spray
3 tablespoons barbecue sauce (lowest sodium available)
1 tablespoon balsamic vinegar
1 teaspoon honey

In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.

WHEN READY TO COOK:
Lightly spray the grill rack with cooking spray. Preheat the grill on medium.

Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. Transfer to plates.

Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.

Serves 2 (3 ounces chicken and 2 tablespoons sauce per serving)

Exchanges/Choices: 1 carbohydrate, 3 lean meat, 1/2 fat.

Nutritional info per serving: Calories, 235; fat, 7 g.; cholesterol, 65 mg.; sodium, 390 mg.; carbohydrate, 17 g.; protein, 24 g.

Source: Diabetes and Heart Healthy Meals for Two: Over 170 Delicious Recipes That Help You (Both) Eat Well and Eat Right by the American Heart Association and American Diabetes Association