Directions:
- Whisk the lemon juice, olive oil, salt, pepper and thyme together in a small bowl. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in refrigerator for 6 hrs or overnight.
- Heat a grill and cook the chicken breasts for up to 10 minutes on each side until just cooked through. I find that it may take as little as 7-8 minutes per side depending on the thickness of the meat. Cool slightly and cut diagonally in 1/2-inch thick slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.44 Kcal (1731 kJ) | ||
| Calories from fat | 292.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.55g | 50% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 1195.56mg | 50% | |
| Potassium | 466.46mg | 10% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 30.31g | 61% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 194.91 Kcal (816 kJ) | ||
| Calories from fat | 138.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 50% | |
|---|---|---|---|
| Cholesterol | 42.05mg | 30% | |
| Sodium | 563.64mg | 50% | |
| Potassium | 219.91mg | 10% | |
| Total Carbs | 1.26g | 1% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 14.29g | 61% | |
| Vitamin C | 5.7mg | 20% | |
| Iron | 0.3mg | 3% | |
| Calcium | 8.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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