Ingredients
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4 skinless, boneless chicken breast halves
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1 cup extra virgin olive oil
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1 medium lemon, juiced
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2 teaspoons crushed garlic
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1 ½ teaspoons black pepper
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1 teaspoon salt
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⅓ teaspoon paprika
Directions
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Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
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Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
| 644 | Calories |
| 58g | Fat |
| 4g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 644 | |
| % Daily Value * | |
| Total Fat 58g | 74% |
| Saturated Fat 8g | 42% |
| Cholesterol 68mg | 23% |
| Sodium 660mg | 29% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 2g | 6% |
| Protein 28g | 56% |
| Vitamin C 23mg | 25% |
| Calcium 36mg | 3% |
| Iron 1mg | 7% |
| Potassium 360mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
