Ingredients
-
⅓ cup lemon juice
-
¼ cup olive oil
-
1 tablespoon Dijon mustard
-
2 large cloves garlic, finely chopped
-
2 tablespoons finely chopped red bell pepper
-
½ teaspoon salt
-
¼ teaspoon ground black pepper
-
4 skinless, boneless chicken breast halves
Directions
-
Combine lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper together in a bowl. Set aside 1/4 cup of the marinade to use for basting. Place chicken breasts in the bowl and stir to coat. Marinate at least 20 minutes in the refrigerator.
-
Preheat an outdoor grill for high heat and lightly oil the grate.
-
Remove chicken from marinade and shake off excess; discard the remaining marinade in the bowl. Cook chicken on the preheated grill until no longer pink in the center, about 6 to 8 minutes per side, basting occasionally with the reserved marinade. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
| 264 | Calories |
| 15g | Fat |
| 4g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 12% |
| Cholesterol 68mg | 23% |
| Sodium 462mg | 20% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 28g | 55% |
| Vitamin C 18mg | 19% |
| Calcium 20mg | 2% |
| Iron 1mg | 6% |
| Potassium 348mg | 7% |
* 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.
