Serves 4.


• 4 large boneless, skinless chicken breasts (6 to 7 oz. each, tenders removed), preferably natural poultry

1/4c. fresh lemon juice

• 2 tbsp. olive oil, plus more to brush grill

• 1 tsp. kosher salt, plus more if needed

• 1 tsp. freshly ground black pepper

• 4 bay leaves, broken in half

• 4 medium cloves garlic, smashed and peeled

• 4 lemon wedges for garnish


• 3 c. cooked basmati rice, warm

1/3c. crumbled feta

1/3c. grated Parmesan, preferably Parmigiano Reggiano

1/4c. chopped fresh dill

1/4c. chopped flat leaf parsley

• 12 grape tomatoes, quartered lengthwise

• 8 pitted kalamata olives, quartered lengthwise

• 11/2tbsp. fresh lemon juice

• Kosher salt


Place the chicken in a shallow, nonreactive dish. In a small bowl, stir the lemon juice, olive oil, salt and pepper together. Add the bay leaves and garlic and pour over the chicken. Cover and refrigerate, 2 to 3 hours, turning several times.

While the chicken is marinating, prepare the rice. Place warm cooked rice in a large mixing bowl and stir in the feta and Parmesan cheeses. The Parmesan will melt and be absorbed easily, while the feta will remain somewhat crumbled. Stir in the dill and parsley, then add the tomatoes, olives and lemon juice and mix well. Taste and season with salt as needed. Serve rice slightly warm or at room temperature. (The rice can be prepared 1 hour ahead; leave at room temperature.)

When ready to grill chicken, oil a grill rack and arrange 4 to 5 inches from heat source. When grill is ready, remove chicken from marinade. Grill until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a paring knife, 4 to 5 minutes per side or longer. Watch carefully as cooking time varies with type of grill used and intensity of heat.

Top each chicken breast with a lemon wedge and serve with rice. Squeeze the lemon wedge over the chicken before serving.

Nutrition information per serving:

Calories 435 Fat 13 g Sodium 990 mg

Carbohydrates 39 g Saturated fat 5 g Calcium 223 mg

Protein 39 g Cholesterol 100 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2½ bread/starch, 4½ lean meat.