fatsecret memebers
ovarall average rating
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Chicken breast sprinkled with lemon-pepper seasoning and fresh lemon juice.
Ingredients
Directions
- Place chicken in baking dish.
- Sprinkle with lemon pepper seasoning.
- Cut lemon in half and squeeze both sides over chicken.
- Top with piece of fresh lemon if desired.
- Cook at 400 °F (200 °C) till cooked through. Bake till done.
291 members have added this recipe to their cookbook.
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 Reviews
This chicken is very good. Since I am on the Flex Plan I remove the skin to make the point value a two per two ounces.
08 Dec 06 by member: gonnaloseit
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you are not allowed to have salt or black pepper during phase one. Cdheck the label of your lemon poepper.
10 Feb 07 by member: shasha
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Pepper isnt allowed in fat flush.
24 May 07 by member: Soni1228
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Tried it...L-O-V-E-D it...intend to use it as often as possible! My hubby hates diet food but loved this dish! and it fits in perfectly with the "You: on a Diet" plan :)
16 Aug 07 by member: mannermca
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Beware, the main ingredient in most commercial lemon-pepper spices is SALT. Not recommended in large qualities on any phase of the Fat Flush Plan.
07 Nov 07 by member: angie19130
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thats why the recipe doesn't call for lemon pepper seasoning but a fresh lemon and pepper....no SALT
25 Nov 07 by member: rixer21
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Made a variation using lemon pepper seasoning, fresh lemom and drizzled kraft fat free ceasar salad dressing (before baking). Baked and served over salad using the same dressing.
08 Jun 08 by member: isabellaflan
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 10
Calories 106
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| % Daily Values* |
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Total Fat
1.09g
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2% |
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Saturated Fat
0.297g
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1% |
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Polyunsaturated Fat
0.271g
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Monounsaturated Fat
0.278g
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Cholesterol
41mg
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14% |
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Sodium
49mg
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2% |
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Potassium
320mg
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Total Carbohydrate
8.21g
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3% |
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Dietary Fiber
1.9g
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8% |
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Sugars
1.17g
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Protein
17.27g
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| Vitamin A
0% |
| Vitamin C
39% |
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| Calcium
4% |
| Iron
13% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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