Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

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Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

• 3          tablespoons olive oil
• 2          tablespoons fresh lemon juice
• 2          tablespoons honey
• 2          teaspoons coarsely chopped fresh rosemary
• 2          teaspoons lemon zest
• 1          teaspoon kosher salt
• ½         teaspoon fresh ground black pepper
• 1½       pounds boneless skinless chicken tenders (about 8 tenders)
• 3          tablespoons plain Greek yogurt
• 1          medium English cucumber, halved lengthwise and thinly sliced
• 1          medium fennel bulb, trimmed and thinly sliced
• ½         small red onion, thinly sliced

Recipe

1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein