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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Persian Chicken Breasts
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Ingredients:
- 1 medium lemon, juiced
- 2 teaspoons olive oil
- 1 teaspoon Splenda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon tumeric
- 4 boneless, skinless chicken breast halves
Combine lemon juice with next 6 ingredients. Place in a large
heavy-duty resealable storage bag. Gently knead bag to mix
thoroughly. Add chicken; seal bag, and shake to coat thoroughly.
Refrigerate 4 hours or overnight.
Remove chicken from marinade and gently shake to remove excess.
Grill chicken 5 to 7 minutes per side until chicken is no longer
pink in center, brushing occasionally with marinade.
Discard remaining marinade. Serve chicken with grilled vegetables
if desired.
Serves 4. Trace of carbs.
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