Middle Eastern · Dinner
Grilled Chicken Halves (GLP-1)
Bone-in chicken quarter marinated in lemon, garlic and Middle Eastern spices, then char-grilled until juicy. Served with a fiber-rich lentil and parsley salad to create a protein-dense, lighter plate suited to smaller appetites.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
398Calories
42.1gProtein
13.2gFat
19.8gCarbs
2.8gSugar
8.7gFiber
1292mgSodium
159mgChol
3.1gSat Fat
780mgPotassium
76mgCalcium
4.1mgIron
0.6mcgVitamin B12
19mgVitamin C
protein-rich
low-carb
low-calorie
gluten-free
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken quarter dry and place in a shallow bowl.
2
Marinate
Whisk together garlic, 2 tbsp lemon juice, 1 tsp olive oil, cumin, paprika, coriander, cinnamon, salt and pepper. Rub over chicken, cover and refrigerate 30 minutes.
3
Grill
Place chicken skin-side down on medium-high heat, grill 12 minutes until deep marks form and skin releases easily. Flip and grill 12-13 minutes until 165F at thigh bone.
4
Rest
Transfer chicken to a plate and rest uncovered 5 minutes so juices settle back into the meat.
5
Toss
In a small bowl, combine lentils with tomato, parsley, 1 tbsp lemon juice and 1/2 tsp olive oil.
6
Plate
Spoon lentil salad onto a plate, set rested chicken quarter alongside it and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g bone-in chicken leg quarter (thigh and drumstick attached)
- 4 cloves4 cloves garlic
- 4 tbsp60ml lemon juice
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup180g cooked green lentils
- 4 tbsp4 tbsp parsley
- 4 tbsp40g tomato
- 2 tbsp30ml lemon juice, for the lentil salad
- 1 tsp1 tsp olive oil, for the lentil salad
- 44 lemon wedges, for serving
