- 4 boneless skinless chicken breasts (about 1/4 pound)
- 2 tablespoons lemon juice
- 2 teaspoons extra virgin olive oil
- 1 teaspoon grated lemon peel
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Nonstick cooking spray
- 1 lemon, cut into wedges (optional)
- Baby spinach leaves (optional)
Place chicken in large resealable food storage bag. Add lemon juice, olive oil, lemon peel, oregano, garlic, salt, and pepper. Seal bag. Shake to coat chicken. Marinate in refrigerator at least 30 minutes or up to 8 hours.
Spray large nonstick skillet with nonstick cooking spray; heat over medium heat. Remove chicken from marinade; discard marinade. Add chicken to skillet; cook 3 minutes. Turn chicken. Reduce heat to medium-low. Cook 7 minutes or until no longer pink in center.
Remove from heat. Serve with lemon wedges and spinach leaves, if desired.
Yield: 4 servings. Serving size: 1 breast.
Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 3 g, Protein: 27 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 74 mg, Fiber: 1 g
Exchanges per serving: 4 Meat Lean.
Copyright Diabetic Cooking.