Try this new and exciting recipe, which was created for a “flatter tummy”, originating from anti-inflammatory ingredients. Always use the fresh Vrisi36 Extra Virgin Olive Oils which are high in polyphenols for even more anti-inflammatory power. Just like they eat in #Greece!
Cover a brick with foil and use it to weigh down the chicken as it cooks to help sear in healthy spices and lots of flavor.
Ingredients:
3/4 teaspoon coarse kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
4 bone-in, skin-on chicken breast halves
1/4 cup fresh flat-leaf parsley leaves
2 lemons, one thinly sliced and one cut into wedges
1 tablespoon extra-virgin olive oil (Vrisi36 fresh and unadulterated)
Directions:
Preheat the oven to 375 degrees F.
Combine the salt, coriander and pepper in a small bowl.
Run your fingers under the skin of the chicken and lift it up, but do not remove it. Rub the flesh with the spice mixture, and top with the parsley and lemon slices. Pull the skin down and over the lemon.
In a large ovenproof skillet, heat the oil over medium heat. Place the chicken, skin side down, in the skillet and place a heavy weight, such as a brick, on top. Cook for five minutes, then transfer the skillet to the oven, with the weight on top, and bake for 10 to 12 minutes, or until the skin is richly brown.
Remove the weight, turn the chicken over and bake, uncovered, for 10 minutes longer, or until the chicken is cooked through. Remove the skin before eating. Serve with lemon wedges.
Nutritional information:
256 calories per serving
41 grams of protein
8 grams of fat
2 grams carbohydrates
461 mg sodium
For more info on our Polyphenol/antioxidant tested products please visit our website or talk to us here—>[gravityform id=”1″ name=”Vrisi Contact Form”]
-recipe for brick chicken from Reader’s Digest Editor-in-Chief Liz Vaccariello’s latest book, The 21-Day Tummy Diet Cookbook.