Recipe of the Month
Very Lemony Chicken
| 1 1/2 lb |
chicken breast, skinned, fat removed |
| 1/2 C |
fresh lemon juice |
| 2 Tbsp |
white wine vinegar |
| 1/2 C |
fresh lemon peel, sliced |
| 3 tsp |
fresh oregano, chopped (or 1 tsp dried oregano, crushed) |
| 1 |
medium onion, sliced |
| 1/4 tsp |
salt |
| to taste |
black pepper |
| 1/2 tsp |
paprika |
To prepare:
- Place chicken in 13- by 9- by 2-inch glass baking dish.
- Mix lemon juice, vinegar, lemon peel, oregano, and onions.
Pour over chicken, cover, and marinate in refrigerator several hours,
turning occasionally, or overnight.
- Sprinkle with salt, pepper, and paprika.
- Cover and bake at 300 ºF for 30
minutes. Uncover and bake for
added 30 minutes or until done.
Recipe from the National Heart, Lung, & Blood Institute
|
This tangy chicken scores high on taste while being lower in calories, saturate fat, and cholesterol.
|
Yield: 4 servings
Serving size: 1 breast with sauce
Each serving provides:
Calories: 179
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 73 mg
Sodium: 222 mg
Total fiber: 2 g
Protein: 28 g
Carbohydrates: 8 g
Potassium: 350 mg |
Click Here to View More Recipes
|
