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Ingredients
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2 ½ tablespoons extra-virgin olive oil, divided
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2 skinless, boneless chicken breast halves
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2 tablespoons paprika
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1 tablespoon lemon-pepper seasoning
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1 tablespoon kosher salt
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2 cloves garlic, smashed and finely chopped
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½ medium onion, chopped
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
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Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
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Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
316 | Calories |
21g | Fat |
8g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 316 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 3g | 17% |
Cholesterol 65mg | 22% |
Sodium 3633mg | 158% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 25g | 50% |
Vitamin C 8mg | 9% |
Calcium 39mg | 3% |
Iron 3mg | 15% |
Potassium 416mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.