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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (179g) Recipe makes 4 servings The following items or measurements are not included below: lemon pepper seasoning |
||
| Calories 211 | ||
| Calories from Fat 78 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 101mg | 4% | |
| Potassium 380mg | 10% | |
| Total Carbohydrate 2.7g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.1g | ||
| Protein 29.0g | 58% | |
Ingredients
- 1 cup low-fat sour cream
- 1 tablespoon minced fresh dill
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon lemon zest
- 4 boneless skinless chicken breast halves
Directions
1
Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink.
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