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Add a photoServings: 4
Ingredients
- 4 x boneless skinless chicken breast halves
- 1 c. extra virgin olive oil
- 1 x onion finely diced
- 1 Tbsp. paprika
- 1 Tbsp. grnd coriander seeds
- 1 Tbsp. granulated garlic
- 1 Tbsp. freshly-grnd black pepper
- 1 tsp salt
Directions
- Flatten the chicken breasts to approximately 1-inch thick and place in a Ziplock bag with the marinade ingredients for 4 hrs.
- Preheat your grill for 5 min and place the chicken over the hottest part. Let the flames come in contact with the meat to brown but not burn. Cook for 5 min and turn.
- Do the same with the other side. Check for doneness. If the chicken needs to cook some more, turn the heat down to low or possibly move the chicken to a warming rack.
- This recipe yields 4 servings.
- Comments: We are used to the taste of coriander (cilantro) in Mexican food where the leaves are often used to season and garnish a multitude of dishes, but the seeds can also be grnd to produce a pungent and wonderful flavor. Here is a simple coriander grilled chicken breast to serve as a sandwich on toasted pita bread, or possibly as an entree with stir-fried vegetables and basmati rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 487 | 88% |
| Total Fat 55.06g | 69% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 615mg | 26% |
| Potassium 234mg | 7% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.74g | 1% |
| Protein 11.69g | 19% |
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