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Nutrition Facts
Serving Size 170 g
(Approx. 6 Servings)
Amount Per Serving
Calories 170 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 420 mg 18%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 26 g
Vitamin A 2% Iron 4%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Harissa Rubbed Grilled Chicken Breasts
Prep Time
8 hours
Cook Time
20 minutes
Total Time
8 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb thin sliced chicken breasts
10 Oz Mina Spicy Red Harissa Sauce
1 Tbsp lemon zest
1/2 cup(s) green onions, finely chopped
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Instructions

1
Place chicken breasts into a zip top bag, add harissa, lemon zest and green onions.
2
Seal bag and mix to distribute everything to thoroughly coat chicken. Refrigerate overnight or for at least 8 hours for best results.
3
Preheat grill to medium-high heat, or between approximately 350º to 400ºF.
4
When grill is ready, remove chicken from bag, season with salt and pepper and grill 6 to 8 minutes per side, or until chicken reaches a temperature of at least 170ºF.
5
Remove from grill, allow to rest before serving.
6
Chef's Note: I like to serve this chicken over grilled broccolini with a squeeze of fresh lemon juice.

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