“I was tired of the same old grilling recipes for chicken,” says Debbi Vazzana. Then she hit on the idea to use several of her garden’s herbs to make a marinade. “This chicken comes out juicy and so full of the fresh herb flavor, with a hint of lemon,” she says. “My family loves it.”

1/2 cup chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 1/4 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon minced garlic
4 boneless skinless chicken breast halves
1/2 teaspoon coarse salt
1/4 teaspoon pepper

1. Place parsley, oil, lemon juice, rosemary, sage, thyme and garlic in large resealable plastic bag. Sprinkle chicken with salt and pepper; add to bag. Massage to coat chicken with herb mixture; refrigerate 2 to 3 hours.

2. Heat grill. Remove chicken from marinade; discard marinade. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.

4 servings

PER SERVING: 210 calories, 10.5 g total fat (2 g saturated fat), 27 g protein, 1 g carbohydrate, 75 mg cholesterol, 265 mg sodium, 0 g fiber