Directions:
- In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
- In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.
- In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
- Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using. Yield: 6 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.46 Kcal (923 kJ) | ||
| Calories from fat | 115.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 20% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 546mg | 23% | |
| Potassium | 421.42mg | 9% | |
| Total Carbs | 4.93g | 2% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 23.36g | 47% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.34 Kcal (562 kJ) | ||
| Calories from fat | 70.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 20% | |
|---|---|---|---|
| Cholesterol | 40.76mg | 22% | |
| Sodium | 332.71mg | 23% | |
| Potassium | 256.8mg | 9% | |
| Total Carbs | 3.01g | 2% | |
| Sugars | 0.96g | 6% | |
| Dietary Fiber | 0.83g | 5% | |
| Protein | 14.23g | 47% | |
| Vitamin C | 3.8mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.8mg | 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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