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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 4 servings |
||
| Calories 480 | ||
| Calories from Fat 353 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.3g | 60% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 27.2g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 754mg | 31% | |
| Potassium 333mg | 9% | |
| Total Carbohydrate 1.9g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.5g | ||
| Protein 29.8g | 59% | |
Ingredients
- 4 boneless skinless chicken breast halves
- 2/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
Preheat the grill to medium-high heat.2
Place the chicken in a medium bowl.3
In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.4
Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef #823879
On Aug 14, 2009
I was a vegetarian for years until recently, so I'm not very good at cooking meat. But this turned out great! I forgot to blend the ingredients, so I ended up with just grated parmesan floating around in the marinade, but I could still taste it. I started it on the grill pan, but it was taking too long to cook so I finished it on the oven. I think it was the best piece of chicken I've ever cooked!
From: Tiny_Toodles
On Apr 7, 2009
Great way to make juicy tender chicken. I served the chicken breasts over romaine with some cucumbers, tomatoes, red onion, and freshly grated parmesean. Probably the best chicken salad I have ever had. Thanks for sharing!
From: Calee
On Apr 6, 2009
Very easy to make. I used a little bit more garlic and fresh lemon juice. I grated a little of the zest into the marinade as well. The marinade get solid after sitting in the fridge for a few hours but that doesnt affect the wonderful flavor of this dish. Thanks for sharing this recipe, one I will be making again. Made for spring PAC 09.
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