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Toss the chicken with the oil, lemon zest, oregano, and pepper. Marinate in the refrigerator 1-6 hours.
Stir together the minced onion, garlic, sugar, vinegar, oil, salt and pepper to taste in a small bowl. Let stand while you cook the chicken.
About 15 min before serving, heat a heavy gridded skillet, a griddle, or a 12" saute pan over med-hi heat. Saute the hicken, sprinkling it with salt. Turn the pieces as they pick up color and immediately reduce the heat to med-low. Continue cooking about 4 min, stirring occasionally, or until the chicken is barely firm when pressed; be sure there is no saign of raw meat. Trasnfer it to a serving platter.
Stir 3 T of the fresh mint into the sauce. Taste for seasoning, then spoon over the chicken. Sprinkle the remaining mint ovr the dish just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 522 | ||
Calories from Fat: 335 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 161.6mg | 6 % | |
Potassium 450.4mg | 12 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 522
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