¼ cup lemon juice
¼ cup vegetable oil
1 Tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
8 pieces of skinless chicken, about 2 pounds
Lemon and Herb Chicken
Servings: 8
Ingredients:
Directions:
- In a small bowl, mix all ingredients except chicken to make the marinade.
- Put chicken and marinade in a large zip-top food-storage bag and seal the bag.
- Refrigerate the bag of chicken for at least 4 hours, but not more than 24 hours before cooking.
- Remove chicken from bag and throw away the bag and the marinade.
- Heat grill or preheat oven to 350 degrees.
- Grill chicken 10 to 15 minutes (or until internal temperature is 165 degrees F), turning once during cooking, or bake chicken on a baking pan in the oven for 40-45 minutes.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Lemon and Herb Chicken
Servings: 8
Ingredients:
¼ cup lemon juice
¼ cup vegetable oil
1 Tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
8 pieces of skinless chicken, about 2 pounds
Directions:
- In a small bowl, mix all ingredients except chicken to make the marinade.
- Put chicken and marinade in a large zip-top food-storage bag and seal the bag.
- Refrigerate the bag of chicken for at least 4 hours, but not more than 24 hours before cooking.
- Remove chicken from bag and throw away the bag and the marinade.
- Heat grill or preheat oven to 350 degrees.
- Grill chicken 10 to 15 minutes (or until internal temperature is 165 degrees F), turning once during cooking, or bake chicken on a baking pan in the oven for 40-45 minutes.
Nutrition Facts
8 serving per container
Serving size 1 piece of chicken
| Amount Per Serving | ||
|---|---|---|
| Calories | 170 | |
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 65mg | 22% | |
| Sodium 910mg | 40% | |
| Total Carbohydrate 2g | 1% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 20g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 6mg | 0% | |
| Iron 0mg | 0% | |
| Potassium 327mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.