Grilled Chicken Parmesan

PersonalPoints™

per serving



Total Time: 30 min

Prep: 15 min

Cook: 15 min

Serves: 4

Easy



This is a lighter, fresher, deconstructed version of the beloved (but traditionally very heavy) classic. Instead of breading chicken breasts and pan-frying them, we season them with herbs and grill them. And in place of marinara sauce, we use grilled grape tomatoes. It’s all topped with shaved Parmesan cheese so that you get the flavor hits of the classic.

Ingredients:

  • 5 sprays cooking spray
  • 1½ lb uncooked boneless skinless chicken breast, 4 (6-oz) breasts
  • 1½ tbsp olive oil, divided
  • 1 tsp Italian seasoning
  • ¾ tsp kosher salt, divided
  • ¾ tsp black pepper, divided
  • 2 cups grape tomatoes
  • 2 tbsp basil, chopped, or 1⁄2 tsp dried basil
  • 2 tsp red wine vinegar
  • 1 small garlic clove, grated
  • 1 oz parmesan cheese, shaved



Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
  2. Brush chicken with 1 tbsp oil and sprinkle with Italian seasoning, 1⁄2 tsp salt, and 1⁄2 tsp black pepper. Thread tomatoes onto 3 (8- to 12-inch) skewers. Coat tomatoes with nonstick spray. Arrange chicken and tomatoes on the grill. Grill tomatoes, turning occasionally, until skins are lightly charred and start to split, 5 to 6 minutes. Grill chicken until an instant-read thermometer inserted into the center registers 165°F, 5 to 6 minutes per side.
  3. Transfer tomatoes from skewers to a medium bowl. Stir in basil, vinegar, garlic, and the remaining 11⁄2 tsp oil, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Spoon tomatoes over the chicken and sprinkle with cheese.
  4. Serving Size: 1 chicken breast, ¼ cup sauce, and about 1 tbsp cheese.


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