Grilled Persian Chicken Breasts
Recipe: #22665
January 24, 2016
Categories: Chicken, Lemon, 5 Ingredients Or Less, Grilling (Outdoor), Gluten-Free, Low Fat No Eggs, Non-Dairy, Spices, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"This is out of my cookbook called Low-Crab Magic..it's great served with grilled vegetables...prep time does not include marinating time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (198.7 g)
- Calories 171
- Total Fat - 5.4 g
- Saturated Fat - 1.1 g
- Cholesterol - 340.2 mg
- Sodium - 389.7 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1.9 g
- Sugars - 1.3 g
- Protein - 25.7 g
- Calcium - 37 mg
- Iron - 4 mg
- Vitamin C - 33.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
Step 2
Gently kneed ingredients in bag to mix thoroughly; add chicken.
Step 3
Seal bag and turn to coat thoroughly.
Step 4
Refrigerate 4 hours or overnight.
Step 5
Remove chicken from marinade and gently shake to remove excess.
Step 6
Discard remaining marinade.
Step 7
Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.
Tips
No special items needed.
3 Reviews
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