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Ingredientes
- 1 tsp Toasted and crushed cumin seed
- 1/2 tsp Red chile flakes
- 2 tsp Roasted garlic
- 1/4 c. Chopped scallions,, white part only
- 1 c. Plain yogurt
- 1 tsp Paprika
- 1 Tbsp. Fresh lemon juice
- 6 x Boneless, skinless chicken breast halves
- 1/2 c. Fresh lemon juice
- 1 tsp Grated lemon zest
- 2 Tbsp. White wine vinegar
- 1 Tbsp. Chopped shallots
- 2 Tbsp. Chopped fresh tarragon
- 2 tsp Honey, (or possibly to taste)
- 1/2 c. Extra virgin olive oil or possibly, 1/2 c. defatted chicken stock Kosher salt and freshly grnd white pepper
Direcciones
- In a medium bowl, combine the marinade ingredients. Add in the chicken and marinate in the refrigerator for at least 2 hrs. In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the extra virgin olive oil or possibly stock, either by whisking by hand or possibly pulsing 2 to 3 times with hand blender. The vinaigrette shouldn't be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.
- Makes approximately 2 c..
- Preheat the broiler or possibly stove top grill. Wipe any excess marinade from the chicken. Grill or possibly broil till the chicken is just done and juicy, about 3 to 4 min on each side. While the chicken is cooking, heat the extra virgin olive oil in a large saute/fry pan and quickly saute/fry the savory greens till just wilted.
- Serve the chicken on top of the greens and drizzle with the vinaigrette to taste.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 860g | |
| Calories 1539 | |
| Calories from Fat 1065 | 69% |
| Total Fat 120.48g | 151% |
| Saturated Fat 21.13g | 85% |
| Trans Fat 0.08g | |
| Cholesterol 192mg | 64% |
| Sodium 317mg | 13% |
| Potassium 1592mg | 45% |
| Total Carbs 44.13g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 27.27g | 18% |
| Protein 75.53g | 121% |
