Lemon-Ginger Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1.5 cup slices (1" dia) Ginger Root 8 serving Garlic, cooked (1 clove / serving) 1 tbsp Lemon zest 2 serving Lemon, fresh squeezed, juice of one whole lemon 5 tsp MORTON Sea Salt, Fine Salt 0.75 tsp Turmeric, ground 3 cup (8 fl oz) Water, tap 1 cup, chopped Onions, raw 0.25 cup Parsley2 tsp Salt 4.4 serving Chicken Breast Tenderloin - Tyson - 4 oz. 1 cup Stonyfield Farm Lowfat Plain Yogurt1 cup Basmati Cooked White Rice - According to Publix 4 serving Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp
Stir together yogurt, ginger, garlic, 4 tablespoons lemon juice and 3 teaspoons salt in a large bowl. Add chicken; stir to evenly coat. Cover and chill at least 1 hour or overnight.
Preheat oven to 425. Line a large rimmed baking sheet with aluminum foil. Remove chicken from marinade and dispose marinade. Let chicken stand at room temperature for 15 minutes.
Melt 3 tbs butter in a small pan over low heat. Remove from heat and stir in 1/4 teaspoon turmeric and 1 tbs lemon juice
Place chicken on baking sheet in a single layer,brush evenly with butter mixture. Bake until lightly browned and cooked through, about 25
Serving Size: Makes 6 servings
Number of Servings: 3
Recipe submitted by SparkPeople user KBURLE19.
Number of Servings: 3
Recipe submitted by SparkPeople user KBURLE19.
Nutritional Info Amount Per Serving
- Calories: 338.0
- Total Fat: 8.5 g
- Cholesterol: 73.3 mg
- Sodium: 1,070.8 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.6 g
- Protein: 28.6 g
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