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20 minutes
15 minutes
65 minutes
- 4 skinless, boneless chicken breasts
- 1 cup fat free ranch dressing
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh basil
- In a large resealable bag, mix the dressing with garlic and basil. Add in the chicken pieces and coat evenly, then squeeze out air, seal the bag, and refrigerate for 30 minutes.
- Preheat grill until it reaches a gentle, medium heat.
- Grill chicken breasts until golden brown and juices run clear when pierced, about 6 to 8 minutes per side, turning occasionally.
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