VERY LEMONY CHICKEN
Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.
1-1/2 lb
|
chicken breast, skinned and fat removed
|
1/2 C
|
fresh lemon juice
|
2 Tbsp
|
white wine vinegar
|
1/2 C
|
fresh sliced lemon peel
|
3 tsp
|
chopped fresh oregano or 1 tsp dried oregano, crushed
|
1 medium
|
onion, sliced
|
1/4 tsp
|
salt
|
to taste
|
black pepper
|
1/2 tsp
|
paprika
|
- Place chicken in 13x9x2-inch glass baking dish.
- Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.
- Sprinkle with salt, pepper, and paprika.
- Cover and bake at 325ยบ F for 30 minutes. Uncover and bake 30 minutes more or until done.
Yield: 4 servings--Serving Size: One chicken breast with
sauce
Each serving provides:
Calories: 154
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg
recipe from the DASH diet, Heart healthy