Ingredients
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4 ( 6 oz.) boneless, skinless chicken breasts
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3/4 cup lowfat buttermilk
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4 clove garlic, minced
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1 Tbsp grated lemon zest
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4 tsp dry ranch dip mix
Steps
1
Place chicken in a large resealable plastic bag. In a small bowl combine buttermilk, garlic and lemon zest. Pour over chicken; seal bag and turn to coat. Refrigerate at least 1 hour.
2
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F- 400°F). Remove chicken from marinade; discard marinade. Sprinkle both sides of chicken with ranch mix.
3
Place chicken on grill. Grill, covered, 5 minutes per side or until an instant-read thermometer registers 165°F. Remove chicken from grill, and serve.