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Grilled Lemon Chicken with Fennel and Onion

A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and herb marinade plus a bonus of fennel and onion.

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  • Prep Time 40 min
  • Total Time 55 min
  • Servings 6

Ingredients

6
bone-in chicken breast halves (about 3 lb)
1/4
cup olive or vegetable oil
1
teaspoon grated lemon peel
1/4
cup lemon juice
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
1/2
teaspoon salt
2
medium fennel bulbs, cut into 1/2-inch slices
1
medium red onion, cut into 1/2-inch slices

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
  • 2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
  • 3 Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
140mg
140%;
Sodium
370mg
370%;
Total Carbohydrate
8g
8%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
52g
52%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
8%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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