Persian Chicken Breasts
Persian Chicken Breasts
Ingredients:
* 1 medium lemon, juiced
* 2 teaspoons olive oil
* 1 teaspoon Splenda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon tumeric
* 4 boneless, skinless chicken breast halves
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.
Serves 4. Trace of carbs.
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