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Chicken with Zhoug-Style Sauce

Chicken with Zhoug-Style Sauce
Servings:
4
Total Time:
35 minutes

Ingredients

1 lemon, for zest/juice
2 fresh jalapeño peppers
1/2 bunch fresh Italian parsley
1/2 bunch fresh cilantro
4 cloves fresh garlic
1 1/2 tablespoons extra-virgin olive oil
1/4 cup water
2 teaspoons ground coriander, divided
2 teaspoons ground cumin, divided
1 1/2 lb boneless, skinless chicken breast
3/4 teaspoon kosher salt
Cooking spray
1 (8.8-oz) package naan bread (optional)

Steps

  1. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Remove seeds and membrane from jalapeños, if desired. Place in blender (or food processor bowl): parsley (leaves only), cilantro (leaves only), jalapeños, garlic, oil, lemon zest, juice, water, and 1 teaspoon each cumin and coriander; blend until smooth.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and remaining 1 teaspoon each coriander and cumin (wash hands); coat with spray. Place chicken in pan; cook 8–10 minutes on each side, turning occasionally, or until browned and 165°F. Remove chicken from pan; let stand 5 minutes before slicing.
  3. Prepare naan bread following package instructions (if using). Serve chicken with sauce and naan on the side for dipping.

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Nutritional Information

CALORIES (per 1/4 recipe) 280kcal; FAT 11.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 125mg; SODIUM 440mg; CARB 4g; FIBER 1.00g; SUGARS 1g; PROTEIN 39g; CALC 4%; VIT A 0%; VIT C 0%; IRON 10%

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