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Greek Lemon Chicken and Rice
Source: Lara Rondinelli

A special recipe to help those with Celiac Disease.

Rating:
Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Starch , 4 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

3 tbsp  fresh lemon juice
2 tsp  olive oil
3 floz  garlic cloves, chopped
1 tsp  fresh oregano
4 each  boneless skinless chicken breasts
1 each  cooking spray
1 floz  salt
1 floz  black pepper
2 cup  cooked long grain brown rice
Directions
  1. 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.
  2. 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.
  3. Serve chicken breasts over brown rice.

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