Grilled Chicken Breasts with Fresh Herbs

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  • 3 large cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/2 teaspoon ground black pepper
  • 6 (about 1 3/4 pounds total) boneless, skinless chicken breast halves
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup dry white wine
  • Hot cooked rice (optional)
  • Assorted steamed vegetables (optional)


  1. COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
  2. ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
  3. PREHEAT grill or broiler.
  4. GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.


Prep time 10 min | Total time: 142 min | 6 Servings | Smartpoints: 4
Nutrition information:

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

Amount Per Serving:

  • Calories: 310
  • Total Fat: 7g
  • Saturated Fat: 1.5g
  • Cholesterol: 140mg
  • Sodium: 230mg
  • Carbohydrates: 1g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 55g

Photo credit: benekeith

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