Directions:
- Wash and dry the chicken breasts and set aside.
- In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
- Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
- Preheat grill and when well heated, reduce to low.
- Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.28 Kcal (2672 kJ) | ||
| Calories from fat | 395.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.99g | 68% | |
|---|---|---|---|
| Cholesterol | 175.12mg | 58% | |
| Sodium | 1097.62mg | 46% | |
| Potassium | 596.24mg | 13% | |
| Total Carbs | 19.42g | 6% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 44.2g | 88% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 3mg | 17% | |
| Calcium | 108.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 275.74 Kcal (1154 kJ) | ||
| Calories from fat | 171.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.01g | 68% | |
|---|---|---|---|
| Cholesterol | 75.65mg | 58% | |
| Sodium | 474.18mg | 46% | |
| Potassium | 257.58mg | 13% | |
| Total Carbs | 8.39g | 6% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 1.53g | 14% | |
| Protein | 19.09g | 88% | |
| Vitamin C | 4mg | 15% | |
| Iron | 1.3mg | 17% | |
| Calcium | 46.8mg | 11% | |
* 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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