Garlic and Mint Chicken Breasts (sonoma diet)

Nutrition Facts per serving: 202 cal., 6 g total fat (1 g sat. fat), 82 mg cholesterol, 228 mg sodium, 2 g carbo., 0 g fiber, 34 g pro. Prep: 15 minutes Marinate: 4 to 24 hours Grill: 12 minutes Makes: 4 servings

Garlic and Mint Chicken Breasts (sonoma diet)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup fresh mint leaves

  • 1

    tablespoon lemon juice

  • 1

    tablespoon extra-virgin olive oil

  • 1

    tablespoon reduced-sodium soy sauce

  • 1

    teaspoon chili powder

  • ¼

    teaspoon freshly ground black pepper

  • 4

    cloves garlic

  • 4

    skinless, boneless chicken breast halves (1¼ to 1½ pounds)

  • Fresh mint sprigs (optional)

Directions

For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth. Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) If desired, garnish with mint sprigs.


Nutrition

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