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Nutrition Facts
Serving Size 168 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 270
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 320 mg 13%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 31 g
Vitamin A 10% Iron 10%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Chicken with Scallion Sauce Vierge

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1 cup(s) green onions, chopped
2 garlic cloves, smashed
3 Tbsp fresh lemon juice
1/2 cup(s) fresh basil leaves, loosely packed
1/2 cup(s) extra virgin olive oil
1 Lb H-E-B Extra Thin Sliced Chicken Breast
1/2 Tsp kosher salt, plus more as needed to taste
1/2 Tsp cracked black pepper
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In a blender combine, green onions, garlic, lemon juice and basil. Blend and slowly add olive oil until an emulsion forms. Season to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
Preheat grill to 350ºF. Season chicken with salt and pepper liberally on both sides and allow to sit while grill comes to temperature.
Spray grill with non-stick spray and grill chicken for 2 to 3 minutes per side or until marked. These will cook very quickly, keep an eye on them.
Transfer chicken to a plate to rest and drizzle with sauce. Season to taste as needed.
Chef's Tip: Reserve any unused sauce in refrigerator, it goes great on seafood.


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