Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight.
Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired.
This recipe yields 4 servings; trace of carbs.
Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 154 Calories; 4g Fat (22.4% calories from fat); 27g Protein; 2g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 77.8mg||3 %|
|Potassium 351.6mg||9 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3g|
|Protein 27.6g||39 %|
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Calories per serving: 147
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