For Marinade: In bowl, mix the balsamic vinaigrette, lemon juice, oregano, & black pepper. Place chicken in resealable bag and pour marinade over chicken. Seal. Refrigerate over night.
Preheat oven to 325. Remove marinated chicken from bag and place on sheet pan. Bake until done or reaches 165F. Put into steam table pan and cover for service.
Put Pita in warmer.
Set up portable salad bar with the following:
Sliced Red Onion
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (331g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 189 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 96.1mg||30 %|
|Sodium 611.9mg||21 %|
|Potassium 429.8mg||11 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 21.9g|
|Protein 25.3g||36 %|
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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: 386
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