4 Serves
69 Mins
In a small mixing bowl, combine the Yuzu Kosho with a little olive oil to create a marinade. Coat the chicken breasts thoroughly and let them marinate for at least 10 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
304 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat a heavy-bottomed skillet over medium-high heat with a splash of olive oil. Sear the chicken breasts until a golden-brown crust forms on both sides.
Transfer the skillet to a preheated oven and roast the chicken at 190°C until the internal temperature reaches 74°C, which typically takes 20 to 25 minutes.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute before slicing and serving.
25
g95
g20
g
Yemeni
