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Sam esposito: "Very good and easy to make" Read More
10Ingredients
70Minutes
330Calories
Ingredients
US|METRIC
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NutritionView More
330Calories
Sodium32% DV760mg
Fat34% DV22g
Protein51% DV26g
Carbs3% DV8g
Fiber2% DV<1g
| Calories330Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium760mg32% |
| Potassium510mg15% |
| Protein26g51% |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber<1g2% |
| Sugars0g0% |
| Vitamin A10% |
| Vitamin C20% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(5)
Elizabeth 10 months ago
Everyone who came to dinner enjoyed it. I cooked 11 servings for 5 people and there were no leftovers at all. I substituted chicken tenderloins for the requested. It was served over spaghetti squash with sauteed mushrooms ans lemon-ginger asparagus. Not a bite left for my lunch today. so very disappointing.
Denuwara a year ago
I replaced the Capers for about 1/2 Cup if White Onion. The meal was very good, but very strong in the lemon. I suggest using honey to tone is down if you plan to make it in the future.
Duyen a year ago
100/100 this recipe is DELICIOUS and so easy to make! Instead of capers, I used white onion and added a touch of honey to balance the lemon taste! Overall, will make again!!