Persian Chicken Breasts

Persian Chicken Breast

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


1 medium lemon
2 teaspoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
4 boneless skinless chicken breast halves
4 flour tortillas or soft lavash (optional)
Grilled vegetables (optional)


  1. 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.
  2. 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.

Nutritional Information

Calories 143
Calories from Fat 24 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 69 mg
Carbohydrate 1 g
Fiber <1 g
Protein 25 g
Sodium 149 mg

Dietary Exchange

Meat 3

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