This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
-Madame Benoit, Cookbook Author
Recipes like this one lend themselves well to experimentation when you may not have as much experience. Changing one of the spices at a time will give you a good idea how different flavors can interact. Try using freshly ground black pepper, ground allspice or ground cloves. Using dried herbs like thyme or oregano can create a whole new rub.
Servings: 6 | Serving size: 1 - 4 ounce chicken breast
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
Leftovers keep well for 2 – 3 days in the refrigerator and make good sandwiches and salads.
|1 Tbsp||ground ginger|
|1 Tbsp||ground cinnamon|
|1 Tbsp||ground nutmeg|
|6||4 ounce chicken breasts (boneless and skinless)|
Mix the ginger, cinnamon and nutmeg together in a bowl and add the chicken breasts tossing to coat thoroughly. Cover and refrigerate at least 3 hours.
Preheat the grill or broiler.
Grill or broil for about 8 minutes on one side and 4 – 8 minutes on the other. The meat should be firm when pressed in the center (check that the internal temperature be at least 170°F).
Serve topped with mango salsa.
Serving size: 1 chicken breast (salsa is extra)
|Calories 137||Calories from Fat 17|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A 1%||Vitamin C 3%|
|Calcium 3%||Iron 8%|
|Vitamin K 0 mcg||Potassium 312 mg|
|Magnesium 36 mg|