four slices of roasted chicken served with roasted vegetables
Entrees

Seasoned to Perfection

Imagine an evening in the Casbah after preparing and serving this bit of Marrakesh. It’s the combination of cumin with its woody taste, fragrance and digestion-aiding properties; the quick flash of heat from cayenne pepper, and the slightly citrusy, high antioxidant cilantro, that brings such an exotic taste and great health benefits to the chicken, and what keeps it moist in the oven. Serve with fragrant jasmine rice or in a pita for a quick vacation to Morocco.  

Prep Instructions

  • Yield: 9 (4 oz.) servings                      
  • Prep Time: 8 minutes     
  • Cooking Time: 15 minutes                       
  • Total Time: 23 minutes  

Recipe Ingredients

  • 9 (4 oz.) chicken breasts
  • 2 garlic cloves, peeled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 bunch scallions, chopped

Cooking Instructions

  1. Follow the prep technique next to each ingredient.  
  2. Preheat oven to 350˚F. Prepare pan with nonstick cooking oil.  
  3. Combine the scallions, garlic, cilantro, parsley, salt, paprika, cayenne, cumin and olive oil in food processor and mince. Pat dry the chicken breasts and place in a bowl. Fold in the condiment mixture. Let stand at least 1 hour. Roast chicken on a prepared sheet pan for 12 to 15 minutes or until it reaches an internal temperature of 165 degrees. 

Nutritional Data

Calories: 171.32
Fat: 7.25 g
Saturated Fat: 1.79 g
Cholesterol: 66.67 mg
Sodium: 145.36 mg
Carbohydrates: 0.82 g
Fiber: 0.37 g
Sugars: 0.13 g
Protein: 25.57 g
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