Yield: 2 servings

  • 1 T Lemon juice
  • 2 t Olive oil
  • 2 Garlic cloves, ninced
  • 1/4 t Oregano leaves
  • 7 oz Chicken cutlets, sliced
  • Dash of pepper

In medium glass or stainless-steel mixing bowl place first four ingredients, stirring to combine. Add chicken and turn to coat iwth marinade. Cover and refrigerate for at least 1 hour or overnight. Spray 9-inch nonstick skillet with nonstick cooking spray; add chicken to skillet, reserving marinade, and cook over hgih heat until chicken is no longer pink. Add reserved marinade and pepper to skillet and bring to a boil; cook for 1 minute.

Per serving: 1 Fat, 2 1/2 Proteins 156 Calories 6g Fat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s