Grilled Chicken with Broccoli Florets

INGREDIENTS:
1/2 tsp dried tarragon
1/8 tsp cayenne pepper
1/4 tsp sea salt
1/2 tsp ground black pepper
4 boneless, skinless chicken breasts (about 1 lb), rinsed, patted dry and pounded 1/2-inch thick
1 tbsp extra-virgin olive oil
3 cups fresh broccoli florets
1 lemon, quartered
SAUCE
1/2 cup low-fat sour cream
2 tsp Dijon mustard
2 to 3 tsp water, optional
2 tsp prepared horseradish
1 clove garlic, minced
1/2 tsp dried rosemary
1/4 tsp sea salt

Nutrients per serving (3 oz chicken, 2 tbsp sauce, 3/4 cup broccoli): Calories: 229, Total Fat: 9 g, Sat. Fat: 3 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 7 g, Fiber: 2 g, Sugars: 2 g, Protein: 29 g, Sodium: 415 mg, Cholesterol: 81 mg

INSTRUCTIONS:
In a small bowl, combine tarragon, cayenne, 1/4 tsp salt and black pepper. Brush chicken with oil and sprinkle with tarragon mixture. Heat grill pan on medium-high. Add chicken and cook for 4 to 5 minutes per side or until no longer pink in center.
Meanwhile, pour 2 cups water into a large saucepan. Place a steamer basket in pan, then arrange broccoli in steamer basket. Bring water to boil over high heat. Cover pan tightly and cook broccoli for 3 to 4 minutes or until tender-crisp.
In a small bowl, whisk together sauce ingredients. Serve sauce with chicken and broccoli. Squeeze lemon over top as desired.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALLIEBERRY17.