Recipe Overview
| Prep | 20 min |
| Cooking | 50 min |
| Marinating | 120 min |
| Total | 190 min |
| Difficulty | easy |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 1.1 g |
| carbohydrates, available | 335.32 g |
| dietary fibres | 31.14 g |
| docosahexanoic acid | 1.11 g |
| energy kJ | 16871 kJ |
| energy kcal | 4027 kcal |
| fat, total | 183.93 g |
| iodine (I) | 140.19 µg |
| iron (Fe) | 53.73 mg |
| protein | 249.05 g |
| sugars, total | 62.05 g |
| vitamin A (beta-carotin) | 3.53 mg |
| vitamin A (retinol) | 1.07 mg |
| vitamin A (retinol-equivalent) | 1.67 mg |
| vitamin B1 (thiamin) | 1.86 mg |
| vitamin B6 (pyridoxine) | 5.17 mg |
| vitamin B9 (folic acid) | 412.86 µg |
| vitamin C (ascorbic acid) | 187.39 mg |
| vitamin D (calciferol) | 7.05 µg |
| zinc (Zn) | 17.48 mg |
Spicy lemon Chicken
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Nutrition details
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| caproic acid | Only for registered user |
| caprylic acid | Only for registered user |
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| carbohydrates, available | Only for registered user |
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| cysteine | Only for registered user |
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| disaccharide | Only for registered user |
| docosadienoic acid | Only for registered user |
| docosahexanoic acid | Only for registered user |
| docosapentaenoic acid | Only for registered user |
| docosatetraenoic acid | Only for registered user |
| docosatrienic acid | Only for registered user |
| eicosadienoic acid | Only for registered user |
| eicosanoic acid | Only for registered user |
| eicosapentaenic acid | Only for registered user |
| eicosatetraenoic acid | Only for registered user |
| eicosatrienoic acid | Only for registered user |
| eicosenoic acid | Only for registered user |
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| energy kcal | Only for registered user |
| erucic acid | Only for registered user |
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| glucose | Only for registered user |
| glutamic acid | Only for registered user |
| glycerol and lipoids | Only for registered user |
| glycine | Only for registered user |
| glycogen | Only for registered user |
| heptadecanoic acid | Only for registered user |
| heptadecenic acid | Only for registered user |
| hexadecadienic acid | Only for registered user |
| hexadecatetraenic acid | Only for registered user |
| hexadecenoic acid | Only for registered user |
| histidine | Only for registered user |
| isoleucine | Only for registered user |
| lactose | Only for registered user |
| lauric acid | Only for registered user |
| leucine | Only for registered user |
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| lignoceric acid | Only for registered user |
| linoleic acid | Only for registered user |
| linolenic acid | Only for registered user |
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| monosaccharide | Only for registered user |
| myristic acid | Only for registered user |
| non-essential amino acids | Only for registered user |
| nonadecatrienoic acid | Only for registered user |
| octadecatetraenoic acid | Only for registered user |
| oleic acid | Only for registered user |
| oligosaccaride, absorbable | Only for registered user |
| oligosaccaride, not absorbable | Only for registered user |
| omega-3 fatty acids | Only for registered user |
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| pentadecanoic acid | Only for registered user |
| pentadecenoic acid | Only for registered user |
| phenylalanine | Only for registered user |
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| sorbitol | Only for registered user |
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| tetracosenoic acid | Only for registered user |
| tetradecenoic acid | Only for registered user |
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| calcium (Ca) | Only for registered user |
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| fluoride (F) | Only for registered user |
| iodine (I) | Only for registered user |
| iron (Fe) | Only for registered user |
| magnesium (Mg) | Only for registered user |
| manganese (Mn) | Only for registered user |
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| potassium (K) | Only for registered user |
| sodium (Na) | Only for registered user |
| sulfur (S) | Only for registered user |
| zinc (Zn) | Only for registered user |
| vitamin A (beta-carotin) | Only for registered user |
| vitamin A (retinol) | Only for registered user |
| vitamin A (retinol-equivalent) | Only for registered user |
| vitamin B1 (thiamin) | Only for registered user |
| vitamin B12 (cobalamin) | Only for registered user |
| vitamin B2 (riboflavin) | Only for registered user |
| vitamin B3 (niacin) | Only for registered user |
| vitamin B3 (niacin-equivalent) | Only for registered user |
| vitamin B5 (pantothenic acid) | Only for registered user |
| vitamin B6 (pyridoxine) | Only for registered user |
| vitamin B7 (biotin) | Only for registered user |
| vitamin B9 (folic acid) | Only for registered user |
| vitamin C (ascorbic acid) | Only for registered user |
| vitamin D (calciferol) | Only for registered user |
| vitamin E (alpha-tocopherol) | Only for registered user |
| vitamin E (alpha-tocopherol-equivalent) | Only for registered user |
| vitamin K (phylloquinone) | Only for registered user |
Ingredients
6
Serving
Servings
pepper to taste
salt to taste
2 teaspoons thymes, dried
1 vanilla pod
1 cinnamon stick
2 tablespoons lemons zest
2 tablespoons fresh basils chopped, plus extra for garnish
75 milliliters lemon juices
2 dried chilli peppers, red
6 boneless skinless chicken breasts washed and dried
2 teaspoons cardamom capsules
2 garlic cloves
1 tablespoon olive oil or melted butter
0,5 teaspoon red paprika flakes
For Honey-Lemon Dressing
pepper to taste
salt to taste
0,5 teaspoon thyme, dried
1 teaspoon lemon finely grated zest
2 tablespoons lemon juices scant
1 tablespoon honey
55 milliliters olive oils
1 lemon sliced
Directions
1.
Wash chicken and pat dry. With a sharp knife, make several 1/2-inch slits in the chicken breast, so the marinade can penetrate. 2. Place lemon juice, lemon zest, garlic, basil, thyme, salt, pepper and red pepper flakes in a small bowl, whisk to blend and incorporate flavors. Place the chicken breast and the marinade in a one gallon plastic freezer bag. Squeeze and rotate the bag to coat the chicken with marinade. Marinate for at least 2 hours in the refrigerator. 3. Preheat oven to 425°F. Place lemon slices on the bottom of an ovenproof baking dish. Remove chicken from marinade and place in a single layer on top of lemon slices. Reserve the marinade. 4. Brush each chicken piece with oil or melted butter. Sprinkle cardamom pods over chicken. Place vanilla bean, cinnamon stick and chili peppers over chicken. Bake for a total of 45-50 minutes, until the chicken is cooked through and the juices are running clear (internal temperature should be 165°F). Half way through the baking process, baste generously with the reserved marinade. 5. Let rest, covered in foil, for 10 minutes before serving. Garnish with remaining fresh basil. Drizzle with Honey-Lemon Dressing. For Honey-Lemon Sauce: In a small bowl whisk lemon juice with lemon zest, honey and thyme. Add olive oil, salt and pepper; and whisk again. Drizzle over cooked chicken prior to serving.
Recipe Overview
| Prep | 20 min |
| Cooking | 50 min |
| Marinating | 120 min |
| Total | 190 min |
| Difficulty | easy |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 1.1 g |
| carbohydrates, available | 335.32 g |
| dietary fibres | 31.14 g |
| docosahexanoic acid | 1.11 g |
| energy kJ | 16871 kJ |
| energy kcal | 4027 kcal |
| fat, total | 183.93 g |
| iodine (I) | 140.19 µg |
| iron (Fe) | 53.73 mg |
| protein | 249.05 g |
| sugars, total | 62.05 g |
| vitamin A (beta-carotin) | 3.53 mg |
| vitamin A (retinol) | 1.07 mg |
| vitamin A (retinol-equivalent) | 1.67 mg |
| vitamin B1 (thiamin) | 1.86 mg |
| vitamin B6 (pyridoxine) | 5.17 mg |
| vitamin B9 (folic acid) | 412.86 µg |
| vitamin C (ascorbic acid) | 187.39 mg |
| vitamin D (calciferol) | 7.05 µg |
| zinc (Zn) | 17.48 mg |
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