Ingredients
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2 (5 ounce) skinless, boneless chicken breast halves
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1 medium lemon, juiced, divided
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 pinch dried oregano
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2 sprigs fresh parsley, chopped, for garnish
Directions
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Place chicken in a bowl; pour 1/2 of the lemon juice over chicken and season with salt.
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Heat olive oil in a medium skillet over medium-low heat. Place chicken into hot oil. Add remaining lemon juice and oregano; season with black pepper. Cook chicken until golden brown and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Garnish chicken with parsley to serve.
Editor's Note:
Please note the differences in ingredient amounts, yield, and method when using the magazine version of this recipe.
Nutrition Facts (per serving)
265 | Calories |
11g | Fat |
2g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 265 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 11% |
Cholesterol 102mg | 34% |
Sodium 239mg | 10% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 37g | 75% |
Vitamin C 14mg | 16% |
Calcium 26mg | 2% |
Iron 2mg | 9% |
Potassium 356mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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