Persian Chicken Breast
Cinnamon is a traditional spice in savory Middle Eastern cuisine. Here, it lends a mellow but exotic flavor to grilled chicken. This unusual combination of flavors will surprise you and have you coming back for more.
Makes 4 servings
|2||teaspoons olive oil|
|1||teaspoon ground cinnamon|
|1/4||teaspoon black pepper|
|4||boneless skinless chicken breast halves|
|4||flour tortillas or soft lavash (optional)|
|Grilled vegetables (optional)|
- Remove lemon peel in long strips with paring knife; reserve for garnish. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable food storage bag. Gently knead ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight.
- Remove chicken from marinade; gently shake to remove excess. Discard remaining marinade. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center. Serve chicken with lightly grilled tortillas and vegetables, if desired.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||24 %|
Check out more recipes for Middle Eastern