Persian Chicken Breasts

Recipe Ingredients

1		Lemon - juiced (medium)
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Splenda
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Tumeric
4		Boneless skinless chicken breast halves

Recipe Instructions

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.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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