Directions:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.87 Kcal (2001 kJ) | ||
| Calories from fat | 342.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.02g | 58% | |
|---|---|---|---|
| Cholesterol | 99.77mg | 33% | |
| Sodium | 1155.17mg | 48% | |
| Potassium | 339.64mg | 7% | |
| Total Carbs | 11.07g | 4% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 25g | 50% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 1.6mg | 9% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 300.38 Kcal (1258 kJ) | ||
| Calories from fat | 215.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.9g | 58% | |
|---|---|---|---|
| Cholesterol | 62.71mg | 33% | |
| Sodium | 726.12mg | 48% | |
| Potassium | 213.49mg | 7% | |
| Total Carbs | 6.96g | 4% | |
| Sugars | 0.44g | 3% | |
| Dietary Fiber | 0.84g | 5% | |
| Protein | 15.72g | 50% | |
| Vitamin C | 5.7mg | 15% | |
| Iron | 1mg | 9% | |
| Calcium | 24.9mg | 4% | |
* 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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