Grilled Chicken and Peppers
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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