Persian Chicken Breasts

Persian Chicken Breasts
Persian Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    medium lemon juiced

  • 2

    teaspoons olive oil

  • 1

    teaspoon Splenda

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1/2

    teaspoon tumeric

  • 4

    boneless skinless chicken breast halves

Directions

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. This recipe yields 4 servings; trace of carbs.

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