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Breast of Chicken with Scallions and Fresh Limes















Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium


1 x salt
1 x lemon juice
8 each chicken breasts
1 tablespoon coriander
1 tablespoon cumin
4 ounces ginger
1 tablespoon garlic
1 teaspoon cayenne pepper
1 quart yogurt
2 small radishes
bunches, julienned
16 each scallions, spring or green onions
washed, trimmed, cut in half into 3 inch lengths
4 each limes


Sprinkle a small amount of salt and lemon juice over chicken and allow to stand at room temperature for 30 minutes.

In a preheated 350℉ (180℃) F oven, toast coriander and cumin on a baking sheet for 5 minutes.

Allow spices to cool and crush in a blender or with the bottom of a heavy pot.

Combine coriander and cumin with ginger, garlic, cayenne, and yogurt to make a marinade.

Dip chicken breasts into yogurt mixture and marinate, refrigerated for 24 hours.

Turn occasionally.

Broil marinade-coated chicken 5 inches from heat source, about 8 minutes.

Turn and broil other side until tender, 6 to 8 additional minutes.

Cover the serving plate with a thick layer of julienned radishes, place 2 pieces of chicken on top, and garnish each plate with four pieces of scallion and two pieces of lime.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 16719% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 71mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 55g
Vitamin A 8% Vitamin C 27%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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