Directions:
- In a shallow dish stir together the cornmeal, lemon-pepper seasoning, and dried parsley. In another shallow dish, combine the lemon juice with 1 tablespoon of the olive oil.
- Dip each chicken thigh into the lemon juice mixture; coat thighs evenly with the cornmeal mixture.
- In a very large nonstick skillet heat 1 tablespoon remaining olive oil over medium heat. Add chicken thighs to the skillet. Cook for 12 to 15 minutes or until chicken is tender, evenly browned, and no longer pink; turning once. (Add more oil during cooking, if necessary).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.55 Kcal (882 kJ) | ||
| Calories from fat | 106.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 18% | |
|---|---|---|---|
| Cholesterol | 2.66mg | 1% | |
| Sodium | 75.7mg | 3% | |
| Potassium | 98.74mg | 2% | |
| Total Carbs | 24.14g | 8% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 3.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 387.74 Kcal (1623 kJ) | ||
| Calories from fat | 195.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.7g | 18% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 1% | |
| Sodium | 139.4mg | 3% | |
| Potassium | 181.85mg | 2% | |
| Total Carbs | 44.45g | 8% | |
| Sugars | 1g | 2% | |
| Dietary Fiber | 3.99g | 9% | |
| Protein | 6.7g | 7% | |
| Vitamin C | 5.8mg | 5% | |
| Iron | 1.7mg | 5% | |
| Calcium | 6.8mg | 0% | |
* 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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