Ww Italian Spicy Chicken

1. Heat the oven to 325°F Place the chicken in a shallow ovenproof dish.

2. Mix together the garlic, chili, oregano, oil, lemon juice and stock or water.

3. Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out.

4. Bake for 20-25 minutes, basting once or twice during cooking. Remove the foil and brown the chicken for the last 5 minutes. Allow to stand for 5 minutes before serving.

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Nutrient	Quantity
Total fats	51.0733 g
Protein	94.7708 g
Carbohydrates	2.7937 g
Energy	869.0998 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4403 g
Water	402.5577 g
Aspartic acid	8.4424 g
Calcium, Ca	73.7102 mg
Lutein + zeaxanthin	23.525 g
Fiber, total dietary	0.5165 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	10.375 g
Niacin	45.0162 mg
Vitamin A, RAE	109.7123 g
Arginine	5.8513 g
Riboflavin	0.3955 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0089 g
Fatty acids, total saturated 20:1	0.4816 g
Glutamic acid	13.9623 g
Sodium, Na	287.6835 mg
Fatty acids, total saturated 16:1 undifferentiated	2.3809 g
Total lipid (fat)	51.0733 g
Manganese, Mn	0.1352 mg
Fructose	0.3468 g
Proline	4.3444 g
Fatty acids, total saturated 16:0	9.8728 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1403 g
Choline, total	306.2663 mg
Sugars, total	0.8095 g
Serine	3.3098 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	2.6314 g
Fatty acids, total saturated 20:4 undifferentiated	0.2268 g
Vitamin B-6	2.4284 mg
Selenium, Se	75.3719 g
Ash	4.7655 g
Vitamin D	72.5749 IU
Fatty acids, total saturated 18:1 undifferentiated	20.8014 g
Pantothenic acid	3.6961 mg
Phenylalanine	3.7058 g
Copper, Cu	0.1922 mg
Betaine	40.0232 mg
Thiamin	0.2949 mg
Retinol	108.8623 g
Methionine	2.555 g
Iron, Fe	3.7994 mg
Carbohydrate, by difference	2.7937 g
Phosphorus, P	793.1717 mg
Folate, total	26.6137 g
Tocopherol, gamma	0.5911 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0454 g
Alanine	5.3891 g
Cholesterol	290.2995 mg
Valine	4.6324 g
Fatty acids, total saturated 18:2 undifferentiated	8.7823 g
Glycine	5.5753 g
Carotene, alpha	0.2 g
Glucose (dextrose)	0.321 g
Fatty acids, total saturated 14:0	0.3635 g
Zinc, Zn	3.6708 mg
Isoleucine	4.8261 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0482 g
Fatty acids, total polyunsaturated	9.8576 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	6.9659 g
Vitamin A, IU	395.3221 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0454 g
Folate, DFE	26.6137 g
Tryptophan	1.077 g
Vitamin C, total ascorbic acid	11.8265 mg
Phytosterols	21.92 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0083 g
Fatty acids, total saturated 20:0	0.0373 g
Tyrosine	3.1056 g
Vitamin B-12	1.5422 g
Vitamin K (phylloquinone)	11.635 g
Fatty acids, total saturated	13.336 g
Histidine	2.8364 g
Fatty acids, total monounsaturated	23.9027 g
Threonine	3.9449 g
Folate, food	26.6137 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin D (D2 + D3)	1.8144 g
Cryptoxanthin, beta	1.29 g
Vitamin E (alpha-tocopherol)	2.7446 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0907 g
Fatty acids, total trans	0.4763 g
Magnesium, Mg	119.1132 mg
Lysine	7.8295 g
Potassium, K	1042.0094 mg
Cystine	1.2439 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	2 teaspoons	79.56	0	9
Chicken breast	1 lb	780.1798	0	41.9573
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	4 tablespoons	0	0	0
Pepper	0	0	0	0
Garlic Clove	2	0	0	0
chili pepper flake	1 teaspoon	0	0	0