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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greek Lemon Chicken and Rice

Source: Lara Rondinelli

A special recipe to help those with Celiac Disease.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	268.3

Total Carbs	25.7 g

Dietary Fiber	2.6 g

Sugars	0.6 g

Total Fat	4.7 g

Saturated Fat	0.9 g

Unsaturated Fat	0.9 g

Potassium	410.5 mg

Protein	29.2 g

Sodium	3517.8 mg

Dietary Exchanges 4.7 Fat, 0.1 Vegetables, 0.0 Fruits, 1.4 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a medium bowl, whisk together lemon juice, olive oil, garlic and oregano. Add chicken breasts to marinade and turn to coat. Marinate chicken in refrigerator for 30 minutes.
Coat a large non-stick skillet with cooking spray. Remove chicken from marinade and season well with salt and pepper. Reserve marinade. Cook chicken over high heat for approximately 5-7 minutes on each side. Add reserved marinade to pan and bring to a boil for 1 minute.
Serve chicken breasts over brown rice.