Nutritional Values
Recipe Type:
Non-Veg
kcal
min
Ingredients :
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon lemon juice
1 tablespoon low-fat yogurt
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric powder
Salt and black pepper to taste
Cooking spray
Banane Ki Vidhi
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the herb crust: In a small bowl, combine chopped cilantro, chopped mint, minced garlic, grated ginger, lemon juice, low-fat yogurt, olive oil, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Mix well to form a thick paste.
- Coat the chicken: Pat the chicken breasts dry with paper towels. Spread the herb paste evenly over both sides of the chicken breasts, ensuring they are well coated.
- Bake the chicken: Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and juices run clear, with an internal temperature of 165°F (75°C).
Serve: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve hot, garnished with additional fresh herbs if desired.
