Directions:
- Whisk lemon juice, minced garlic, thyme, paprika, cumin,curry powder, sugar, mint and cayenne pepper/chilli powder in a small bowl.
- Place chicken in 13x9x2-inch glass baking dish. Pour marinade over;turn chicken to coat.
- Cover and refrigerate at least 6 hours or overnight, turning ocassionally.
- Spray large heavy based frying pan with non-stick oil and stirfry chicken until cooked.
- Serve on Lebanese bread with hummus tabouli and salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.31 Kcal (261 kJ) | ||
| Calories from fat | 36.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Sodium | 5.21mg | 0% | |
| Potassium | 153.36mg | 3% | |
| Total Carbs | 7.25g | 2% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 23.4mg | 130% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.85 Kcal (431 kJ) | ||
| Calories from fat | 60.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.73g | 6% | |
|---|---|---|---|
| Sodium | 8.6mg | 0% | |
| Potassium | 253.12mg | 3% | |
| Total Carbs | 11.97g | 2% | |
| Sugars | 4g | 10% | |
| Dietary Fiber | 2.4g | 6% | |
| Protein | 1.16g | 1% | |
| Vitamin C | 34.7mg | 35% | |
| Vitamin A | 0.4mg | 8% | |
| Iron | 38.6mg | 130% | |
| Calcium | 53mg | 3% | |
* 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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