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Middle Eastern Chicken

  • 35minutes

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Source: lowfatcooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C
MineralsCopper, Natrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 5-ounce skinless, boneless chicken breasts

  2. 2 tbsp lemon juice

  3. 1/2 tsp cumin

  4. 1/2 tsp dried coriander

  5. 1/2 tsp cinnamon

  6. 1/2 tsp cardamom

  7. 2 garlic cloves, slivered

  8. 1 15 ounce can low-sodium chick peas/garbanzo beans, well rinsed and drained

  9. 1 14 1/2-ounce can no-salt-added diced tomatoes

  10. 1/4 cup freshly chopped cilantro

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Place chicken breasts in a glass baking dish large enough to accommodate the chicken in one layer. Sprinkle with lemon juice. Combine spices in a small bowl and sprinkle over chicken, followed by garlic slivers.

  2. Pour can of chickpeas over chicken followed by the tomatoes. Bake uncovered for 25 minutes.

  3. Serve with couscous, rice or creamy polenta.

  4. Serves 4 Per Serving: Calories 321, Calories from Fat 37, Total Fat 4.2g (sat 0.7g), Cholesterol 82mg, Sodium 235mg, Carbohydrate 29.7g, Fiber 7.9g, Protein 41.3g

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