Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large cloves garlic
- ½ teaspoon salt
- 2 cups plain whole milk yogurt
- juice and pulp of 1 large lemon
- ½ teaspoon cracked black pepper
- 2 large whole chicken breasts
Directions
Put salt in a wide shallow non reactive bowl with garlic and mash together until you have paste.
Add yogurt, lemon and pepper.
Skin chicken breasts then remove all visible fat and separate halves.
Bend each backward to break bones so pieces will lie flat.
Add to the yogurt and turn so all surfaces are well coated.
Cover bowl tightly and refrigerate.
Allow to marinate overnight.
Remove breasts from marinade and wipe off all but a thin film.
Broil or grill about 6 inches from heat for 8 minutes per side.
Serve immediately.
Category:Cathy's Recipes
Category:Afghan Meat Dishes
Category:Chicken breast Recipes
Category:Yogurt Recipes
Category:Lemon juice Recipes
Category:Lemon peel Recipes
Category:Garlic Recipes