Peel lemon rind into long strips with paring knife; reserve for garnish, if desired. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag. Gently knead ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight. Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with lightly grilled tortillas or lavash and grilled vegetables, if desired. Yield: 4 servings Typed in MMFormat by email@example.com Source: Favorite Recipes Spice It Up!` Posted to MM-Recipes Digest V4 #13 by firstname.lastname@example.org on Jun 14, 1999
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|Serving Size: 1 Serving (987g)|
|Recipe Makes: 4|
|Calories from Fat: 398 (23%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 460.6mg||142 %|
|Sodium 2415.9mg||83 %|
|Potassium 2025.7mg||53 %|
|Total Carbohydrate 158.1g||46 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 146.9g|
|Protein 166.1g||237 %|
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Calories per serving: 1733
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