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Ingredientes
- 2lbs boneless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon cayanne pepper
- 1 teaspoon basil
- 1 tablespoon water
Direcciones
- mix together the EVOO, curry, cumin, cayanne, basil, and water in a small bowl
- rinse chicken breasts and cut into 8 pieces
- put the marinade and chicken in ziplock bag and refridgerate for 4 hours
- preheat oven to 350
- put all contents in a baking dish
- cover with tinfoil and poke smal holes
- bake for 20 mins or until chicken is no longer pink
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 187 | |
| Calories from Fat 106 | 57% |
| Total Fat 11.82g | 15% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 58mg | 2% |
| Potassium 205mg | 6% |
| Total Carbs 0.18g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 18.96g | 30% |
