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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)
4.29 g
Sodium (mg)
685.16 mg
Vitamin A (IU)
24.74 IU
Saturated Fat (g)
4.66 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
757.93 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)
6.17 mcg
Calcium (mg)
6.33 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)
0.19 g
Sugars (g)
3 g
Protein (g)
126.55 g
Copper (mg)
0.02 mg
Potassium (mg)
63.39 mg
Total
17.14 g
2740.63 mg
98.96 IU
18.62 g
0 mcg
3031.71 kcal
88.06 g
0 g
0 mcg
0.16 mg
6.85 g
24.66 mcg
25.31 mg
0.16 mcg
19.87 g
1635.2 mg
0.44 mg
0.87 mcg
44.1 mg
0.75 g
11.98 g
506.21 g
0.07 mg
253.58 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).
