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HERB-RUBBED CITRUS CHICKEN BREASTS

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

4.27 g

Sodium (mg)

685.16 mg

Vitamin A (IU)

24.68 IU

Saturated Fat (g)

4.65 g

Vitamin D (mcg)

0 mcg

Energy (kcal)

757.87 kcal

Fat (g)

22.02 g

Trans Fat (g)

0 g

Vitamin B12 (mcg)

0 mcg

Vitamin B6 (mg)

0.04 mg

Salt (g)

1.71 g

Folate (mcg)

6.16 mcg

Calcium (mg)

6.32 mg

Zinc (mcg)

0.04 mcg

Monounsaturated Fat (g)

4.97 g

Cholesterol (mg)

408.8 mg

Iron (mg)

0.11 mg

Selenium (mcg)

0.22 mcg

Vitamin C (mg)

11.02 mg

Fibre (g)

0.18 g

Sugars (g)

2.98 g

Protein (g)

126.55 g

Copper (mg)

0.02 mg

Potassium (mg)

63.28 mg

Total

17.08 g

2740.63 mg

98.72 IU

18.61 g

0 mcg

3031.48 kcal

88.06 g

0 g

0 mcg

0.16 mg

6.85 g

24.65 mcg

25.28 mg

0.16 mcg

19.87 g

1635.2 mg

0.44 mg

0.87 mcg

44.08 mg

0.74 g

11.94 g

506.2 g

0.07 mg

253.11 mg

  • 4 boneless, boneless, skinless chicken breast halve (about 560 g)
  • 1 Knorr Chicken Stock Cubes (crumbled)
  • 1 tsp dried oregano leaves (crushed)
  • 1/2 cup orange juice
  • 1 tbsp apple cider vinegar
  • 2 garlic cloves (mashed)
  • 2 tbsp olive oil (divide)
  • 1 Rub chicken on both sides with KNORR CHICKEN CUBE and oregano.
  • 2 Combine orange juice, vinegar, garlic and 1 tbsp (15ml) of olive oil in re-sealable plastic bag.
  • 3 Add chicken and turn to coat. Close bag and marinate in refrigerator for at least 30 minutes.
  • 4 Remove chicken from marinade and discard marinade.
  • 5 Heat remaining 1 tbsp of olive oil in large skillet over medium-high heat and cook chicken, turning once until chicken is thoroughly cooked (approximately 8 minutes).