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Weight Watchers Recipe of the Day: Grilled Lemon Tarragon Chicken
When you’re following Weight Watchers or any healthy low calorie eating plan, you tend to eat a lot of boneless skinless chicken. It’s the default protein of choice for many of us. And it’s easy to get stuck in a rut cooking it.
Especially since December 2017, when boneless skinless chicken breast became a 0 SmartPoints food on the latest Weight Watchers Freestyle Program.
But, boneless skinless chicken breasts don’t have to be boring as this winning recipe from Weight Watchers Simply the Best: 250 Prizewinning Family Recipes (affiliate link) demonstrates.
Recipe Notes
Marinating in a simple combination of white wine, lemon juice, tarragon and garlic ensures these grilled lemon chicken breasts are moist and flavorful.
Not a fan of tarragon? Not a problem. Substitute whatever herb – fresh or dried – you like best. I’m going to try them with rosemary next time.
And don’t feel you need to use the grill either. I usually broil my chicken breasts in the toaster oven or cook them in a grill pan (affiliate link) on the stovetop.
You’ll want to plan ahead because your chicken should marinate at least 2 hours, preferably longer, before turning on the oven, stove or grill.
Serve with rice or potatoes and steamed vegetables for a simply satisfying supper.
How Many Calories and WW Points in Grilled Lemon ChickenBreasts with Tarragon?
According to my calculations, each serving has 141 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you’ve made this zero point Lemon Tarragon Grilled Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Grilled Lemon Chicken Breasts with Tarragon
Ingredients
- 1/4 cup dry white wine or chicken broth (I used Pinot Grigio)
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 4 boneless skinless chicken breasts (4-ounces each)
- Salt and pepper to taste
Instructions
- To prepare the marinade, in a gallon-size sealable plastic bag, combine the wine, tarragon, lemon zest, lemon juice and garlic. Add the chicken and seal the bag, squeezing out the air and turning to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally if you can.
- Spray the broiler or grill rack with non-stick cooking spray.
- Drain the chicken and discard the marinade.
- Season the chicken with salt and pepper and then broil or grill, until the chicken is done, about 5 minutes per side.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 3 PointsPlus (Old plan) Not a fan of tarragon? Not a problem. Substitute whatever herb – fresh or dried – you like best. I am going to try them with rosemary next time. And don’t feel you need to use the grill either. I usually broil my chicken breasts in the toaster oven or cook them in a grill pan (affiliate link) on the stovetop. You’ll want to plan ahead because your chicken should marinate at least 2 hours, preferably longer, before turning on the oven, stove or grill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers Simply the Best: 250 Prizewinning Family Recipes (affiliate link)
