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Persian Chicken Breasts

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Persian Chicken Breast
Yield: Makes 4 servings
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.


Ingredients:

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




Preparation:


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:



Serving Size:



Fiber




Carbohydrate
1 g



Cholesterol
69 mg



Saturated Fat
1 g



Total Fat
4 g



Calories from Fat
24 %



Calories
143



Protein
25 g



Sodium
149 mg




Dietary Exchange:



Meat
3





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