Recipe: Juicy five-spice chicken breast

primary micronutrients

Eat 4 ounces (113.4 grams) of skinless chicken breast and get over 15% of your daily recommended:




2 tablespoons olive oil

1 teaspoons grated fresh ginger

1 large shallot, sliced

4 teaspoons Chinese five-spice powder

4 garlic cloves, pressed

2 teaspoon kosher salt

2 teaspoon freshly cracked black pepper

4 (6-ounce) chicken breasts, boneless and skinless



Create the marinade for the chicken breast. Combine the first 7 ingredients in a blender and blend until smooth. Pour the marinade into a ziplock bag.

Place the chicken breasts on a cutting board and put saran wrap on top. Pound the chicken breast with the bottom of a wide glass or jar until they're all evenly thick. This ensures the chicken breasts will cook evenly without overcooking or undercooking different pieces of it.

Add the chicken breasts to the marinade in the ziplock bag. Toss and thoroughly coat the chicken breasts in the marinade. Allow the chicken breasts to marinate in marinade in the ziplock bag for at least 1 hour, preferably overnight  in the refrigerator.

When you're ready to cook the chicken breasts, in a saute pan over medium heat, add the chicken breasts and cook for 1 minute without flipping them. Then turn the heat on low, flip the chicken breasts over, and cover the pan. Cook for 10 more minutes without lifting the lid of the pan at any time.

After 10 minutes have passed, remove the pan from the heat without taking the lid off the pan. Let the chicken breasts rest another 10 minutes in the covered pan so the juices don't escape.

After the chicken breasts have rested for 10 minutes, remove the chicken breasts from the pan and place them on a cutting board. Slice the chicken breast lengthwise.



The full recipe contains

62 grams of fat

7.5 grams of carbohydrates

343.4 grams of protein

0.5 grams of fiber