Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
323
Calories
32g
Protein
18g
Fat
9g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lbs boneless skinless chicken breasts, cut in strips
- 1 cup minced parsley (about ½ "bunch")
- 3 cloves garlic, minced
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon coarse grind black pepper
- ½ teaspoon dried oregano or 1 teaspoon fresh oregano
- ¼ teaspoon cayenne pepper
Directions
1
Combine all ingredients in a plastic zipper bag.
2
Marinate chicken strips for at least 4 hours.
3
Remove chicken from marinade; discard remaining marinade.
4
Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per "side" or until thoroughly cooked.
5
Category:Chicken breast Recipes
6
Category:Parsley Recipes
Recipe sourced from
fandom