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Garlic and Mint Chicken Breasts (sonoma diet)

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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

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Ingredients

  • 1/2 cup fresh mint leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic
  • 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
  • Fresh mint sprigs (optional)

Details

Preparation

Step 1

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.

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