Grilled Chicken and Peppers

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Grilled Chicken and Peppers
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 11 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein49 g(50 %)
Fat12 g(10 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K33 μg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin31.1 mg(259 %)
Vitamin B₆1.4 mg(100 %)
Folate105 μg(35 %)
Pantothenic acid2.1 mg(35 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C187 mg(197 %)
Potassium850 mg(21 %)
Calcium50 mg(5 %)
Magnesium79 mg(26 %)
Iron3 mg(20 %)
Iodine3 μg(2 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1.9 g
Uric acid380 mg
Cholesterol124 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
4 boneless, skinless Chicken breasts (halves)
½ cup lemon juice
2 Tbsps olive oil
1 clove garlic cloves (peeled and minced)
½ tsp Onion powder
½ tsp kosher salt
freshly ground Black pepper (to taste)
For Red Peppers
2 Tbsps olive oil
3 red Bell pepper (sliced into strips)
1 clove garlic cloves (peeled and minced)
2 Tbsps Sherry vinegar
2 tsps dried parsley
kosher salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
olive oilparsleygarlic cloveChicken breastsaltsalt

Preparation steps

1.
Rinse chicken breasts under cold running water and pat completely dry with paper towels. Combine lemon juice, olive oil, garlic, and onion powder in a large resealable plastic storage bag, secure the seal and shake mixture to blend. Place chicken in the bag and squeeze the bag to thoroughly coat the chicken; seal and marinate in the refrigerator for 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Season chicken evenly with salt and pepper.
2.
Preheat gas or charcoal grill to medium-high heat. Lightly oil grill grate.
3.
Place chicken on prepared grill grate and grill 6 to 8 minutes per side or until chicken is no longer pink and juices run clear.
4.
For Red Peppers:
5.
Meanwhile, heat the olive oil in a large skillet set over medium heat. Add the peppers, garlic, vinegar, parsley, salt and pepper and cook, stirring frequently, for about 10 minutes, or until peppers are tender.
6.
Arrange peppers over grilled chicken breasts and serve.

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