Persian Chicken Breasts

By á-174942

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

Preparation

Step 1

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.