Directions:
- 1. Pour the olive oil in a skillet. Pepper the skillet with 1 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- 2. Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
- (You can also pre-pepper the chicken on both sides and then add lemon juice).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.95 Kcal (640 kJ) | ||
| Calories from fat | 53.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 9% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 381.91mg | 16% | |
| Potassium | 386.46mg | 8% | |
| Total Carbs | 2.74g | 1% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 23.95g | 48% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.46 Kcal (488 kJ) | ||
| Calories from fat | 40.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 9% | |
|---|---|---|---|
| Cholesterol | 53.01mg | 23% | |
| Sodium | 290.81mg | 16% | |
| Potassium | 294.28mg | 8% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 18.23g | 48% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.6mg | 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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