Chicken Breasts Rosado Recipe
Servings: 4
Ingredients
- 1 tsp extra virgin olive oil
- 4 x boneless skinless chicken breast halves, 3-4 ounce. each, soaked for a few min in salt water
- 1 c. plain nonfat yogurt
- 1/2 c. pink grapefruit juice
- 1 tsp crushed red chile, arbol or possibly pequin
- 1 tsp grnd cumin
- 1 Tbsp. minced fresh cilantro
- 1/2 tsp salt
- 1/2 tsp grnd white pepper
- 1/3 c. sliced almonds
Directions
- Preheat oven to 350 degrees, Lightly coat a baking pan with the oil. Place the chicken breasts in the pan and bake in a 350-degree oven for 20 min. Mix together the yogurt, grapefruit juice, chile, cumin, cilantro, salt, and pepper, pour over the chicken breasts, and cook for another 15 min or possibly till the chicken is done. Remove from the pan to serving plates and garnish with the almonds.
- SERVING SUGGESTIONS: Serve with rice mixed with small green peas, or possibly ladle the lovely pink sauce over both the chicken and plain white rice cooked in chicken stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 47 | 36% |
| Total Fat 5.36g | 7% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 353mg | 15% |
| Potassium 299mg | 9% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.99g | 2% |
| Protein 13.72g | 22% |
