Persian Chicken Breasts
By á-174942
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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 freshly-ground black pepper
- 1/2 teaspoon tumeric
- 4 boneless skinless chicken breast halves
Details
Servings 4
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.
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