This is a great summer time recipe that can be used on any phase of a low-carb diet.
4 tsp. olive oil
4 tsp. snipped/chopped fresh herbs (rosemary, thyme, sage, parsley or tarragon or other favorites ~ can use one type or multiple)
1/2 tsp. salt
1/4 tsp ground pepper
4 chicken breasts
1 Tbsp. drained capers
2/3 cup dry white wine or chicken broth
Zest the peel of one lemon and chop finely with your desired herbs. Mix with 2 tsp. olive oil, salt and pepper. Rub into both sides of the chicken breasts and let sit in the refridgerator for up to 8 hours. Grill on medium heat (can use indoor grill pan if desired) for about 15 minutes or until cooked through. While the chicken is cooking, combine juice of 1 1/2 lemons, 2 tsp. olive oil, white wine or broth and capers and let simmer while the chicken is cooking. Serve chicken topped with the lemon/wine sauce. Can serve with whole wheat pasta, brown rice or just yummy cooked veggies. Top with a little grated parmesan cheese.