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:
covered percent of daily need
