I love to travel. I have a subscription to Travel & Leisure purely to read about locations I will one day visit. And I believe it is so important to show the world to our children. With that being said, we don’t often leave the state. So, we try to bring the world home. Anyway, my point is, we can learn a lot through food. Things have been busy lately. Dinner has been less than inspirational, so I was driven to bring a little spice (mild in nature) to the table. My mom has talked about her Chicken Shawarma recipe many times, so I was to make a kid-friendly spin off with similar spices.
Further Food Nutritionist Commentary:
By Alex Lane MS, RDN/LD
Savory Honey and Paprika Chicken
2 chicken breasts (about 1-1.5 pounds)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 teaspoon honey
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon smoked ground paprika
1 teaspoon salt
1 large (or 2 small) clove garlic (finely minced)
1. Cut chicken in large chunks, about half a palm size, and place in baking dish.
2. Combine olive oil, lemon juice, honey, turmeric, cumin, paprika, salt and garlic in a bowl and whisk together. Pour over chicken and cover completely with the marinade. Cover and refrigerate at least one hour.
3. Preheat oven to 400 degrees Fahrenheit. Remove chicken from refrigerator, take off cover and bake for 25-30 minutes until thoroughly cooked. Serve with rice and fresh tomatoes.
Per Serving: Calories: 263; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 73mg; Sodium: 654mg; Potassium: 240mg; Carbohydrate: 7g; Fiber: 0g; Sugar: 6g; Protein: 27g
Nutrition Bonus: Iron: 7%
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