Chicken breast with curry and lemon peel
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This dinner was very delicious and quick and it reminded me the spring when almost every meal was with a huge bowl of salads and a little bit meat for satiety. I baked chicken on electric grill and it was done in 10 minutes. It gave just enough time to chop my salads. I just love to have recipes that are appreciated by my family and at the same time are very quick.
Chicken breast with curry and lemon peel
Time needed:
Yields: 4 servings
Calories: 214 kcal / serving
Ingredients:
- 1/2 lemon peel, grated only yellow layer
- 2 cloves garlic
- 2 tbsps. dills (I used frozen)
- 1 1/2 tsp. curry powder
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. ground black pepper
- 2 tbsps. olive oil
- 4 small chicken breast (I used chicken breast for stakes)
Directions:
- Wash chicken breast and pat dry with paper towel.
- Put all other ingredients in a bowl and mix.
- Rub chicken breast with marinate, cover and let marinate for 1-4 hours in a cold place.
- Turn on the grill.
- Place chicken on a grill and bake 5 minutes. I covered mine with a sheet of foil, that assured me that my grill will bake chicken perfectly.
- Turn chicken once and bake 5 minutes more. If you like you can cover with foil too.
- Take baked chicken out of the heat and let rest for a few minutes before slicing.
- Serve with salads!
Source: Viktoro užrašai
Baked chicken salads
Very delicious and satisfying salads. Especially we liked that bell pepper is baked not fresh. I prepared these salads not once and tried with iceberg salad, and with salads form our garden (salads, rucola, sorrel). Every time it was perfect! And depending on vegetables amount you can prepare this salads for 6 or for 3 people. It’s up to you 🙂
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