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Spicy Roast Chicken

Source of Recipe

The Light, Lean and Low-Fat Cookbook
Spicy Roast Chicken

WW Points
Servings: 4

1 tablespoon olive oil
juice of 1/2 lemon or lime
1 clove garlic, crushed
1 teaspoon ground coriander (cilantro)
1 teaspoon ground cumin
1 teaspoon hot chili powder
salt and freshly ground black pepper
4 skinless boneless chicken breasts
chopped fresh coriander (ciantro) sprigs, to garnish

Place the oil, lemon or lime juice, garlic, spices, and seasoning in a bowl and whisk together until thoroughly mixed. Place each chicken breast on a piece of parchment paper large enough to hold each chicken breast in a package.

Slash each piece of chicken diagonally across the top and brush with some of the spicy mixture. Fold the paper loosely over each chicken breast and twist the edges together to seal tightly, making a total of 4 packages. Place the packages on a baking sheet.

Bake in a preheated oven at 400 degrees for 30-45 minutes, until cooked and tender. Undo the packages and place the chicken breasts on warmed serving dishes. Pour any juices over the chicken and garnish with chopped coriander (cilantro).

Serve immediately with a crunchy, mixed vegetable stir-fry.

Variation: Use flavored oil such as chili or herb oil in place of the olive oil.

Per serving: 184 Calories; 4.6g Total Fat; (23% calories from fat);75 mg cholesterol; 36.2g Protein; 0.04g Carbohydrate; 0 g Fiber; 0.1 g Sodium +++ WWP: 4.5