Directions:
- In a small bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. With fingers, carefully loosen skin from the chicken breasts; gently stuff pepper mixture under the skin of each chicken breast.
- Place in a greased 13-in. x 9-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours.
- Drain and discard marinade. Place chicken skin side up on grill. Place chicken skin side up on grill. Grill, covered, over medium heat for 12-14 minutes. Turn and grill 12-14 minutes longer until a meat thermometer reads 170°. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.01 Kcal (377 kJ) | ||
| Calories from fat | 41.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 4% | |
| Sodium | 225.61mg | 9% | |
| Potassium | 136.66mg | 3% | |
| Total Carbs | 7.94g | 3% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.17 Kcal (486 kJ) | ||
| Calories from fat | 54.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 7% | |
|---|---|---|---|
| Cholesterol | 15mg | 4% | |
| Sodium | 291.17mg | 9% | |
| Potassium | 176.37mg | 3% | |
| Total Carbs | 10.24g | 3% | |
| Sugars | 1.05g | 3% | |
| Dietary Fiber | 1.11g | 3% | |
| Protein | 5.97g | 9% | |
| Vitamin C | 20.8mg | 27% | |
| Iron | 1.1mg | 5% | |
| Calcium | 34.8mg | 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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