Tangy Lemon Chicken

tangy lemon chicken

Nutritional Facts: 160 cal each breast half


  • 4-6 skinless, boneless chicken breast halves
  • 1⁄2 cup bottled Italian salad dressing (320 cal)
  • 1 tbsp finely shredded lemon peel
  • 1⁄4 cup lemon juice
  • Dash black pepper


  1. Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl, stir
    together the salad dressing, lemon peel, lemon juice, and pepper. Pour over the chicken. Seal bag.
    Marinate in the refrigerator for at least 2 or 4 hours, turning the bag occasionally.
    Drain chicken, reserving marinade.
  2. May cook over a charcoal grill or sauté in olive oil in frying pan on stove. For charcoal grill,
    grill directly over coals for 12-15 min or until chicken is no longer pink (170’F), turning and
    brushing with marinade halfway through grilling. For stovetop, sauté in olive oil in frying pan
    for 2-4 min on each side (should see nice brown color on both sides).
  3. Discard any remaining marinade.

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