A quick way to marinate split chicken breasts with curry and garlic.
Marinade:
Mix the following together in a bowl: lime juice, minced garlic, 2 tsp curry powder, plum wine, and brown sugar.
Pat dry the chicken breasts (about 6 in a package), lightly salt to taste, and place in the marinade. Marinate for about 10 mins.
Grilling:
Pre-heat a stove top grilling pan (medium to high heat). Place 3 chicken breasts on grill and braise one side for about 7 minutes. Turn and grill the other side for about 7 minutes (juices should run clear). Remove grilled chicken and place in a warming oven to let the meat rest. Repeat directions for remaining chicken breasts and place in warm oven.
Curry Glaze:
Heat 1 tsp of butter, 1 tsp of curry powder, 1/4 tsp of salt (or to taste) and 3 drops of lime juice over low heat. Stir and mix well. Be careful not to burn mixture.
Serving:
Plate chicken and brush with the warm curry glaze. Drizzle remaining glaze over couscous. Serve and enjoy.
Best served with couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (767g) | ||
Recipe Makes: 2 | ||
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Calories: 893 | ||
Calories from Fat: 115 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 420.8mg | 129 % | |
Sodium 493.9mg | 17 % | |
Potassium 1904.2mg | 50 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 18.7g | ||
Protein 164.3g | 235 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 893
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