Directions:
- Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
- Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
- Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
- To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.07 Kcal (2274 kJ) | ||
| Calories from fat | 287.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32g | 49% | |
|---|---|---|---|
| Cholesterol | 87.11mg | 29% | |
| Sodium | 1715.56mg | 71% | |
| Potassium | 567.03mg | 12% | |
| Total Carbs | 33.78g | 11% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 30.38g | 61% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 2mg | 11% | |
| Calcium | 161.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 185.75 Kcal (778 kJ) | ||
| Calories from fat | 98.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 49% | |
|---|---|---|---|
| Cholesterol | 29.8mg | 29% | |
| Sodium | 586.77mg | 71% | |
| Potassium | 193.94mg | 12% | |
| Total Carbs | 11.55g | 11% | |
| Sugars | 1.78g | 21% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 10.39g | 61% | |
| Vitamin C | 2.8mg | 13% | |
| Iron | 0.7mg | 11% | |
| Calcium | 55.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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