Grilled Chicken Piccata


  • 1 lb. chicken breast
  • 2 lrg. lemons
  • 1 t. lemon zest
  • ½ t. crushed dried rosemary
  • ¼ t. salt
  • ¼ t. fresh ground black pepper
  • 2 T. I Can’t Believe It’s Not Butter Spray
  • 1 T. capers, drained
  • ½ t. dried parsley


  1. Preheat grill to medium.
  2. Halve and juice 1 lemon (should have about 3 T.) set juice aside.
  3. Slice remaining lemon into 8 very thin slices and set aside.
  4. Place chicken breast on a large plate. In a small bowl combine, lemon zest, rosemary, salt and pepper. Sprinkle the mixture evenly over both sides of the chicken breast. Rub in with your fingers.
  5. Arrange two slices of lemon on top of each chicken piece, overlapping if necessary.
  6. Place chicken on grill and cover. Grill for 15-18 minutes or until no longer pink and juices run clear.
  7. Meanwhile, in a small sauce pan combine the lemon juice, I Can’t Believe It’s Not Butter Spray, capers and parsley. Heat through.
  8. Remove chicken to serving plates and drizzle with warm lemon caper sauce.

Makes 4 servings
Calories: 144 per serving Fat: 3g.