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Easy Spiced Chicken

Tired of plain grilled chicken breast? Try this spicy version which tastes great hot or cold.

Counts as*

  • Healthy FatCounts as a serving of Healthy Fat
  • ProteinCounts as a serving of Protein


To complete your meal, add Raw Vegetable, Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.

Serving Size

Makes 4 breast halves

What you'll need

3 TBSP ground allspice
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 TBSP ground coriander
2 cloves garlic, minced
2 TBSP orange juice
2 tsp. olive oil
½ tsp. salt
½ tsp. black pepper
¼ tsp.n dried red chile flakes
4 boneless chicken breast halves, about 5 ounces each, skin removed
1 TBSP olive oil

What to do

In a bowl large enough to hold the chicken breasts, mix together allspice, cinnamon, nutmeg, coriander, garlic, orange juice, 2 teaspoons olive oil, salt, pepper and chile flakes. Once the spice mixture is well-blended, add the chicken breasts and stir gently with a rubber spatula to coat. Transfer the chicken breasts and marinade to a plastic storage bag, seal tightly, and place in the refrigerator several hours or overnight.

You will need a large skillet with a lid large enough to hold the chicken pieces. Place the skillet over medium high heat, and add the Tablespoon of olive oil. When hot, place the chicken pieces in the skillet, and allow to brown on one side, which will take only a few minutes. Turn the chicken pieces over, cover the skillet, turn the heat down to low, and allow the chicken pieces to cook in their own juices until done, about 10 minutes. Chicken pieces can also be grilled on the barbecue.

Per serving (1 breast half)

Calories: 225
Protein: 34 g
Carbohydrate: 1 g
Fat: 9 g

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