Lebanese Chicken Tawook

You can never have too many middl eastern recipes, so give Lebanese Chicken Tawook a try. For $1.55 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 7g of fat, and a total of 198 calories. This recipe serves 4. A mixture of garlic cloves, juice of lemon, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. 481 person were impressed by this recipe. From preparation to the plate, this recipe takes around 17 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by The Lemon Bowl. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. If you like this recipe, you might also like recipes such as Shish Tawook (Lebanese Chicken Skewers), Sheet Pan Lebanese Shish Tawook Chicken, and Shish Tawook (Lebanese Marinated Chicken Skewers).

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 7 minutes

 

Ingredients:

2 garlic cloves - grated

juice and zest of 1 lemon

1 tablespoon olive oil

fresh parsley to serve

½ teaspoon pepper

1 teaspoon salt

20 ounces boneless, skinless chicken breasts - cut in cubes

Equipment:

ziploc bags

bowl

frying pan

Cooking instruction summary:

Place chicken breasts cubes in a glass bowl or large resealable plastic bag.Add lemon juice, zest, grated garlic, salt and pepper to the chicken toss until chicken is evenly coated with marinade. Refrigerate for 20 minutes or up to overnight.Heat pan over medium-high heat and add olive oil. Add chicken to the pan along with all of the marinade. Sauté chicken, stirring frequently, until lightly browned, about 5-7 minutes.Serve with fresh minced parsley on top.

 

Step by step:


1. Place chicken breasts cubes in a glass bowl or large resealable plastic bag.

2. Add lemon juice, zest, grated garlic, salt and pepper to the chicken toss until chicken is evenly coated with marinade. Refrigerate for 20 minutes or up to overnight.

3. Heat pan over medium-high heat and add olive oil.

4. Add chicken to the pan along with all of the marinade. Sauté chicken, stirring frequently, until lightly browned, about 5-7 minutes.

5. Serve with fresh minced parsley on top.


Nutrition Information:

Quickview
198k Calories
30g Protein
7g Total Fat
1g Carbs
16% Health Score
Limit These
Calories
198k
10%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
1g
0%

  Sugar
0.24g
0%

Cholesterol
90mg
30%

Sodium
748mg
33%

Get Enough Of These
Protein
30g
61%

Vitamin B3
14mg
74%

Vitamin K
68µg
65%

Selenium
45µg
65%

Vitamin B6
1mg
54%

Phosphorus
303mg
30%

Vitamin B5
2mg
21%

Potassium
563mg
16%

Vitamin C
10mg
13%

Magnesium
40mg
10%

Vitamin B2
0.15mg
9%

Vitamin A
381IU
8%

Vitamin B1
0.1mg
7%

Zinc
0.89mg
6%

Vitamin E
0.82mg
5%

Iron
0.85mg
5%

Vitamin B12
0.28µg
5%

Manganese
0.09mg
4%

Folate
13µg
3%

Copper
0.05mg
3%

Calcium
17mg
2%

covered percent of daily need
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Onion is Latin for ‘large pearl’.

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I am on a seafood diet. Every time I see food, I eat it.

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