Directions:
- In a medium bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, olive oil, 3/4 teaspoons of the salt and the pepper until well blended.
- Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the thinly sliced lemon.
- Seal bag and marinate in the refrigerator for 2 hours, turning at least once.
- Stir in the remaining lemon slices and olives into the reserved dressing and store in the refrigerator.
- Remove chicken from bag and grill at medium-high until chicken is completely cooked.
- Remove from grill to platter and pour reserved dressing over the chicken and season with remaining salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.92 Kcal (1352 kJ) | ||
| Calories from fat | 277.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.79g | 47% | |
|---|---|---|---|
| Cholesterol | 47.71mg | 16% | |
| Sodium | 416.92mg | 17% | |
| Potassium | 37.43mg | 1% | |
| Total Carbs | 5.7g | 2% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 610.97 Kcal (2558 kJ) | ||
| Calories from fat | 524.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.26g | 47% | |
|---|---|---|---|
| Cholesterol | 90.27mg | 16% | |
| Sodium | 788.8mg | 17% | |
| Potassium | 70.82mg | 1% | |
| Total Carbs | 10.79g | 2% | |
| Sugars | 6.58g | 14% | |
| Dietary Fiber | 1.33g | 3% | |
| Protein | 13.76g | 15% | |
| Vitamin C | 20.1mg | 18% | |
| Iron | 0.6mg | 2% | |
| Calcium | 50.7mg | 3% | |
* 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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