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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)

4.3 g

Sodium (mg)

685.2 mg

Vitamin A (IU)

80.07 IU

Saturated Fat (g)

4.65 g

Energy (kcal)

758.11 kcal

Fat (g)

22.02 g

Trans Fat (g)

0 g

Salt (g)

1.71 g

Calcium (mg)

8.18 mg

Monounsaturated Fat (g)

4.97 g

Cholesterol (mg)

408.8 mg

Iron (mg)

0.14 mg

Vitamin C (mg)

11.21 mg

Fibre (g)

0.2 g

Sugars (g)

2.99 g

Protein (g)

126.58 g

Potassium (mg)

66.37 mg

Total

17.19 g

2740.8 mg

320.27 IU

18.61 g

3032.45 kcal

88.09 g

0 g

6.85 g

32.72 mg

19.88 g

1635.2 mg

0.57 mg

44.83 mg

0.8 g

11.95 g

506.34 g

265.5 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).