- 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.
- 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.
- Place chicken on grill. Grill, covered, 7-10 minutes per side or until an instant-read thermometer registers 165°F. Remove chicken from grill, and serve.
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.
Per serving: 225 calories, 5g fat, 1g saturated fat, 110mg cholesterol, 300mg sodium, 3g carbohydrate, 0g fiber, 0g sugars, 40g protein