4 Serves
25 Mins
Trim any excess fat from the chicken breasts and pat them dry.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
40 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a mixing bowl, combine the chicken with the garlic oil, lemon juice, salt and pepper, and turmeric. Cover and refrigerate for at least one hour, or up to overnight for deeper flavor.
Preheat your grill to medium-high heat.
Place the chicken on the grill and cook for approximately 5 minutes per side, or until the internal temperature reaches 74°C and the juices run clear.
Remove the chicken from the grill, let it rest for a few minutes, then garnish with fresh cilantro or parsley before serving.
25
g95
g20
g
Yemeni
