Middle Eastern · Dinner
Grilled Chicken Halves (High-Protein)
Chicken breast butterflied and grilled until charred, marinated in lemon, garlic, and Middle Eastern spices. Served with a warm cannellini bean and cottage cheese mash, scattered with fresh parsley and lemon wedge.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
58.6gProtein
16.9gFat
19.8gCarbs
2.4gSugar
8.1gFiber
1215mgSodium
163mgChol
4.1gSat Fat
1180mgPotassium
170mgCalcium
4.3mgIron
0.6mcgVitamin B12
22mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Butterfly the chicken breast into two thin halves. Mince the garlic and chop the parsley; set aside.
2
Marinate
Whisk lemon juice, minced garlic, cumin, paprika, turmeric, olive oil, salt, and pepper. Coat chicken fully and marinate 30 minutes.
3
Mash
Warm cannellini beans 3 minutes over medium-low heat, then mash with cottage cheese in a bowl until mostly smooth.
4
Grill
Place chicken halves on a preheated grill over medium-high heat and cook 5–6 minutes per side until charred and thickest part reaches 165°F.
5
Rest
Move chicken to a plate and rest 3 minutes.
6
Plate
Spoon bean mash onto a plate, top with chicken halves, scatter parsley over, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, butterflied into two thin halves
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp lemon juice
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 7 oz200g cannellini bean
- 5.2 oz150g cottage-cheese-lowfat
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
