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Marjoram Grilled Chicken with Dill/Chive Sauce

 
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Easy to make, and the tangy and creamy sauce is a delicious addition.

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

6 each chicken breast halves, boneless, skinless
2 tablespoons olive oil
1 tablespoon lemon juice
fresh
6 tablespoons marjoram
fresh
½ teaspoon black pepper
fresh ground
sauce
¾ cup sour cream
¾ cup yogurt, plain
nonfat
½ teaspoon salt
2 tablespoons dill weed
fresh
¼ cup chives
fresh
*

Directions

Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.

Marinate for at least 1 hour in the refrigerator.

In a skillet on medium-high heat, sauté the chicken for 2 minutes and turn.

Cook 4 to 8 minutes longer or until cooked through and browned.

SAUCE: Combine all ingredients.

Serve over the chicken.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 26649% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 292mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 58g
Vitamin A 7% Vitamin C 4%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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