Lemon Dill Chicken
Yield
6 servingsPrep
3 hrsCook
30 minReady
3 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
onions
1 med |
|
½ | cup |
vegetable stock
non fat |
|
⅛ | teaspoon |
salt
to taste |
|
2 | teaspoons |
dill weed
dried |
|
6 | each |
chicken breast halves, boneless, skinless
|
|
¼ | cup |
lemon juice
|
|
¼ | teaspoon |
black pepper
|
|
2 | cloves |
garlic
finely chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
onions
1 med |
|
118 | ml |
vegetable stock
non fat |
|
0.6 | ml |
salt
to taste |
|
1E+1 | ml |
dill weed
dried |
|
6 | each |
chicken breast halves, boneless, skinless
|
|
59 | ml |
lemon juice
|
|
1.3 | ml |
black pepper
|
|
2 | cloves |
garlic
finely chopped |
Directions
Mix all ingredients except chicken breast halves in glass or plastic dish.
Add chicken; turn to coat with marinade.
Cover and refrigerate at least 3 hrs.
Set oven control to broil.
Spray broiler pan with nonstick cooking spray.
Remove chicken from marinade.
Place in pan.
Broil chicken for 7 min turn.
Broil about 7 min longer, or until juice runs clear