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Categories: Lifestyle, Recipes

Spicy Peach Salsa

This spicy peach salsa is absolutely gorgeous! The combination of bright colors creates a beautiful presentation with the delicious blend of sweet and spicy flavors. This peach salsa makes a wonderful addition to simply prepared fish, chicken, or pork dishes. This recipe is a keeper, for sure!

For the best results, make this salsa the night before serving so that the flavors have a chance to blend together. This will also allow the peaches and onion to soften to a nice consistency.

spicy peach salsa in white bowl
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Ingredients

  • 6 Fresh Peaches, pits removed and cut into small pieces
  • 3 T. Fresh Lime Juice
  • 1 Medium Shallot, minced
  • 3 T. Red Onion, cut into small, thin slices
  • 1-2 t. Jalapeno Peppers, seeds and veins removed, and very finely minced
  • 3 T. Fresh Cilantro Leaves, finely chopped
  • Sea Salt and Black Pepper, to taste

What You’ll Need

  • Large Glass Bowl
  • Plastic Wrap

Directions

Prep Time: 20 minutes (+ 30 minutes – overnight for flavors to develop)
Cook time: n/a
Serves: 4-6

  1. Combine all of the ingredients in a large glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. I recommend starting with a very small amount of jalapeno pepper and taste it before adding more.
  2. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes. Enjoy!
spicy peach salsa in white bowl with limes and jalapenos

Tips

Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.

Peach Salsa Serving Suggestions

Serve with foil packet citrus white fish or other minimally seasoned fish, chicken, or pork so that the salsa flavors can really shine.

This can also be used as a topping for tacos or served in place of regular salsa with tortilla chips to dip.

Storage

Store in an airtight container and refrigerate for up to 4 days.

Peach Salsa FAQs

  • Do I need to cook peaches for this Spicy Peach Salsa recipe?
    • No, this recipe uses fresh, ripe peaches.
  • Do I need to peel the peaches?
    • This is based on your personal preference. Either way works just fine!
  • How do I pick the right peaches for this recipe?
    • The peaches for this recipe should be slightly firm but give just a bit when you press them.
Spicy Peach Salsa

Spicy Peach Salsa

This spicy peach salsa is absolutely gorgeous! The combination of bright colors creates a beautiful presentation with the delicious blend of sweet and spicy flavors.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 mins
Resting Time 30 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 6
Calories 70 kcal

Equipment

  • Glass Bowl
  • Plastic Wrap

Ingredients
  

  • 6 Fresh Peaches pits removed and cut into small pieces
  • 3 T Fresh Lime Juice
  • 1 Medium Shallot minced
  • 3 T Red Onion cut into small, thin slices
  • 1-2 t Jalapeno Peppers seeds and veins removed, very finely minced
  • 3 T Fresh Cilantro Leaves finely chopped
  • Sea Salt and Black Pepper to taste

Instructions
 

  • Combine all of the ingredients in a large glass or other non-reactive bowl.
    6 Fresh Peaches, 3 T Fresh Lime Juice, 1 Medium Shallot, 3 T Red Onion, 1-2 t Jalapeno Peppers, 3 T Fresh Cilantro Leaves
  • Season with salt and black pepper, to taste, and stir to combine. I recommend starting with a very small amount of jalapeno pepper and taste it before adding more.
    Sea Salt and Black Pepper
  • Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes. Enjoy!

Nutrition

Calories: 70kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 216mgFiber: 3gSugar: 13gVitamin A: 515IUVitamin C: 10mgCalcium: 10mgIron: 1mg
Keyword Salsa
Tried this recipe?Let us know how it was!

Categories: Lifestyle, Recipes

Refreshing Watermelon Mint Lemonade Recipe

This watermelon mint lemonade is super easy to make and is so refreshing on a hot summer day. This is one of those recipes you’ll want to tinker around with to find the right flavor combination to suit your tastes. For example, the amount of water you need to add will vary depending on how juicy the watermelon is and how strong you want the flavor to be. Really, who can resist this gorgeous pink color?

watermelon mint lemonade in glasses
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Ingredients

Mint Simple Syrup

  • ½ c. Granulated Sugar
  • ½ c. Water
  • ¼ c. Fresh Mint Leaves, tightly packed with stems removed and crushed

Remaining Ingredients

  • 6 c. Fresh Watermelon, cut into chunks
  • ¾ c. Fresh Lemon Juice, 6-8 medium lemons
  • ½ c. Cold Water, plus more if needed
  • ½ c. Fresh Mint Leaves, tightly packed with stems removed
  • Ice, to serve
  • Fresh Mint Sprigs, for garnish
  • Lemon Slices, for garnish

What You’ll Need

  • Small Saucepan
  • Strainer
  • Blender
  • Glass Pitcher
watermelon mint lemonade garnished with blue and yellow dish towel

Instructions

Prep time: 15 minutes
Cook time: 7-8 minutes
Serves: 4-6

  1. To prepare the simple syrup, add the sugar, water, and crushed mint to a small saucepan and heat over medium heat. Stir until the sugar dissolves completely, approximately 2-3 minutes. Reduce heat to low and simmer for 5 minutes. Remove from heat and strain to remove mint leaves. Set aside to cool.
  2. Add watermelon chunks, fresh lemon juice, and cold water to a blender and blend until smooth. Pour through a strainer to remove any larger particles. Taste and sweeten with the cooled mint-infused simple syrup, as desired.
  3. Bruise one-half cup of fresh mint leaves with fingers to release oils and add to a large glass pitcher or jar. Top with the watermelon mixture and stir to combine. To serve, pour over ice and garnish with a sprig of fresh mint and a slice of lemon. Enjoy!

Pro Tip

If you are serving this recipe outside on a warm day, make extra so you can freeze some into ice cubes or an ice ring if serving in a punch bowl. Using ice cubes made of the beverage you are serving, rather than plain water, will prevent watered-down drinks as the day or evening progresses.

Need more outdoor entertaining ideas? Check out this post with some tips!

Substitutions

Directions for a mint-infused simple syrup are included. The watermelon adds a lot of sweetness, however, you may not wish to sweeten it further. It really depends on how sweet or tart you want the final results to be.

Variations

For an adults-only variation, add some citrus-flavored vodka before serving.

Add the liquid to popsicle molds for a frozen summer treat!

watermelon mint lemonade in glasses

Watermelon Mint Lemonade

This watermelon mint lemonade is super easy to make and is so refreshing on a hot summer day. This is one of those recipes you’ll want to tinker around with to find the right flavor combination to suit your tastes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Drinks
Cuisine American
Servings 6
Calories 120 kcal

Equipment

  • Small Saucepan
  • Strainer
  • Blender
  • Glass Pitcher

Ingredients
  

Mint Simple Syrup

  • 1/2 c Granulated Sugar
  • 1/2 c Water
  • 1/4 c Fresh Mint Leaves tightly packed with stems removed and crushed

Remaining Ingredients

  • 6 c Fresh Watermelon cut into chunks
  • 3/4 c Fresh Lemon Juice 6-8 medium lemons
  • 1/2 c Cold Water more if needed
  • 1/2 c Fresh Mint Leaves tightly packed and stems removed
  • Ice to serve
  • Fresh Mint Sprigs for garnish
  • Lemon Slices for garnish

Instructions
 

  • To prepare the simple syrup, add the sugar, water, and crushed mint to a small saucepan and heat over medium heat.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Stir until the sugar dissolves completely, approximately 2-3 minutes.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Reduce heat to low and simmer for 5 minutes.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Remove from heat and strain to remove mint leaves. Set aside to cool.
    1/2 c Granulated Sugar, 1/2 c Water, 1/4 c Fresh Mint Leaves
  • Add watermelon chunks, fresh lemon juice, and cold water to a blender and blend until smooth.
    6 c Fresh Watermelon, 3/4 c Fresh Lemon Juice, 1/2 c Cold Water
  • Pour through a strainer to remove any larger particles.
    6 c Fresh Watermelon, 3/4 c Fresh Lemon Juice, 1/2 c Cold Water
  • Taste and sweeten with the cooled mint-infused simple syrup, as desired.
  • Bruise one-half cup of fresh mint leaves with fingers to release oils and add to a large glass pitcher or jar.
    1/2 c Fresh Mint Leaves
  • Top with the watermelon mixture and stir to combine.
  • To serve, pour over ice and garnish with a sprig of fresh mint and a slice of lemon. Enjoy!
    Fresh Mint Sprigs, Lemon Slices

Nutrition

Calories: 120kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 234mgFiber: 1gSugar: 27gVitamin A: 1106IUVitamin C: 26mgCalcium: 27mgIron: 1mg
Keyword Lemonade, Summer Drinks, Watermelon
Tried this recipe?Let us know how it was!
Categories: Lifestyle, Recipes

Party Recipe: White Bean Dip with Seasoned Pita Chips

This delicious white bean dip, similar to hummus, is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each and every bite. It is perfect to be paired with seasoned pita chips or vegetable crudités.

white bean dip in red serving dish surrounded by seasoned pita chips

Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.

While it’s great to have at a gathering, you can also make a batch to keep in your fridge and have on hand for a snack during the week.

Jump to Recipe

Ingredients

Seasoned Pita Chips

  • 6 Large Pitas
  • 3 T. Extra Virgin Olive Oil
  • Sea Salt and Black Pepper, to taste

White Bean Dip

  • 1 15 oz. Can Cannellini Beans, drained and rinsed
  • 3 Cloves Fresh Garlic, peeled
  • 2 T. Fresh Lemon Juice
  • 2 – 3 Large Fresh Sage Leaves, chopped
  • 1/3 c. Regular Extra Virgin Olive Oil
  • Sea Salt and Black Pepper, to taste
  • 1 T. High-Quality Extra Virgin Olive Oil
  • Dash Cayenne Pepper

What You’ll Need

  • Parchment Paper
  • Large, Rimmed Baking Sheet
  • Pizza Cutter or Knife
  • Silicone Brush
  • Food Processor or Blender

Instructions

Prep time: 15 minutes
Cook time: 10-12 minutes
Serves: 4-6 people

  1. Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat.
  2. Cut each pita into 8 equal-sized wedges. A pizza cutter works great to cut pitas! Lightly brush the pita wedges with olive oil on both sides and place on the prepared baking sheet. Season with salt and black pepper, to taste, and place in the pre-heated oven.
  3. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
  4. While the pita wedges are in the oven, add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
  5. Pour blended bean mixture into a serving bowl and season with salt and black pepper, to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve immediately with seasoned pita chips and vegetable crudités or allow the dip to chill in the refrigerator. Enjoy!
seasoned pita chips on baking sheet
white bean dip in red serving dish served with seasoned pita chips

Tips

A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount first. Then taste and add more, if desired.

Storage

Store any leftovers in a sealed container in the refrigerator. It will keep for three days.

white bean dip in red serving dish served with seasoned pita chips

White Bean Dip with Seasoned Pita Chips

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Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 640 kcal

Equipment

  • Parchment Paper
  • Large, Rimmed Baking Sheet
  • Pizza Cutter or Knife
  • Silicone Brush
  • Food Processor or Blender

Ingredients
  

Seasoned Pita Chips

  • 6 Large Pitas
  • 3 T Extra Virgin Olive Oil
  • Sea Salt and Black Pepper to taste

White Bean Dip

  • 15 oz Can of Cannellini Beans drained and rinsed
  • 3 Cloves of Fresh Garlic peeled
  • 2 T Fresh Lemon Juice
  • 2-3 Large Fresh Sage Leaves chopped
  • 1/3 c Regular Extra Virgin Olive Oil
  • Sea Salt and Black Pepper to taste
  • 1 T High-Quality Extra Virgin Olive Oil
  • Dash Cayenne Pepper

Instructions
 

  • Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat.
  • Cut each pita into 8 equal-sized wedges. A pizza cutter works great to cut pitas! Lightly brush the pita wedges with olive oil on both sides and place on the prepared baking sheet. Season with salt and black pepper, to taste, and place in the pre-heated oven.
    6 Large Pitas, 3 T Extra Virgin Olive Oil, Sea Salt and Black Pepper
  • Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
    6 Large Pitas
  • While the pita wedges are in the oven, add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
    15 oz Can of Cannellini Beans, 3 Cloves of Fresh Garlic, 2 T Fresh Lemon Juice, 2-3 Large Fresh Sage Leaves, 1/3 c Regular Extra Virgin Olive Oil
  • Pour blended bean mixture into a serving bowl and season with salt and black pepper, to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve immediately with seasoned pita chips and vegetable crudités or allow the dip to chill in the refrigerator.
    Sea Salt and Black Pepper, Dash Cayenne Pepper, 1 T High-Quality Extra Virgin Olive Oil

Nutrition

Calories: 640kcalCarbohydrates: 71gProtein: 16gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gSodium: 457mgPotassium: 601mgFiber: 7gSugar: 1gVitamin A: 1IUVitamin C: 4mgCalcium: 155mgIron: 5mg
Keyword Appetizer, Dip, Entertaining
Tried this recipe?Let us know how it was!
Categories: Lifestyle, Recipes

Oven-Roasted Parmesan Green Beans

This side dish elevates basic green beans to a whole new level! These Oven-Roasted Parmesan Green Beans are great for entertaining because they look and taste like you spent a lot more time preparing them then you actually did.

Roasting the green beans assures they will be crisp, tender, and full of robust flavor. As an added bonus, the high-quality extra virgin olive oil and freshly grated Parmesan cheese enhances the natural appeal of this classic side.

parmesan green beans in white serving platter
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Ingredients

  • 1 lb. Fresh Green Beans, washed, trimmed and patted dry
  • 3 Large Cloves Garlic, finely minced
  • 2 T. Extra Virgin Olive Oil
  • Sea Salt and Black Pepper, to taste

To Serve

  • 1 T. High-Quality Extra Virgin Olive Oil
  • 3 T. Freshly Grated Parmesan Cheese

What You’ll Need

  • Parchment Paper
  • Large, Rimmed Baking Sheet
  • Large Bowl

Instructions

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 4

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
  2. In a large bowl, toss the green beans, garlic, and olive oil together until well coated. Spread the seasoned green beans on prepared baking sheet into a single layer without crowding. Season with salt and black pepper, to taste.
  3. Place the baking sheet in the pre-heated oven for 15-20 minutes or just until the beans are crisp tender, turning once halfway through.
  4. Remove from oven and transfer beans to a serving platter or bowl. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese right before serving. Enjoy!
parmesan green beans in white serving dish placed on wooden riser

Tips

The green beans will become mushy if roasted for too long. Test for doneness after 10 minutes and adjust the final cook time accordingly.

This recipes pairs perfectly with our Marinated Grilled Chicken Breast recipe, check it out!

marinated grilled chicken breast recipe plated with parmesan green beans
parmesan green beans

Oven-Roasted Parmesan Green Beans

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish, Vegetables
Cuisine American
Servings 4
Calories 147 kcal

Equipment

Ingredients
  

  • 1 lb Fresh Green Beans washed, trimmed, and patted dry
  • 3 Large Cloves Garlic finely minced
  • 2 T Extra Virgin Olive Oil
  • Sea Salt and Black Pepper to taste

To Serve

  • 1 T High Quality Extra Virgin Olive Oil
  • 3 T Freshly Grated Parmesan Cheese

Instructions
 

  • Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
  • In a large bowl, toss the green beans, garlic, and olive oil together until well coated.
    1 lb Fresh Green Beans, 3 Large Cloves Garlic, 2 T Extra Virgin Olive Oil
  • Spread the seasoned green beans on prepared baking sheet into a single layer without crowding. Season with salt and black pepper, to taste.
    1 lb Fresh Green Beans, Sea Salt and Black Pepper
  • Place the baking sheet in the pre-heated oven for 15-20 minutes or just until the beans are crisp tender, turning once halfway through.
    1 lb Fresh Green Beans
  • Remove from oven and transfer beans to a serving platter or bowl. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese right before serving.
    1 lb Fresh Green Beans, 1 T High Quality Extra Virgin Olive Oil, 3 T Freshly Grated Parmesan Cheese

Nutrition

Calories: 147kcalCarbohydrates: 9gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 73mgPotassium: 255mgFiber: 3gSugar: 4gVitamin A: 815IUVitamin C: 15mgCalcium: 79mgIron: 1mg
Keyword Green Beans, Parmesan, Vegetables
Tried this recipe?Let us know how it was!
Categories: Lifestyle, Recipes

Marinated Grilled Chicken Breast Recipe

Need a quick and versatile grilled chicken recipe that consistently delivers great flavor? This healthy and delicious version fits the bill!

The best part about this Marinated Grilled Chicken Breast recipe is that the flavors go with just about anything you want to pair with it, including grilled garden vegetables, leafy green salads, or more substantial sides, such as potatoes or pasta salad. To save time, double or triple this recipe for quick lunches or dinners throughout the week.

marinated grilled chicken breast plated with parmesan green beans
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Ingredients

  • 2 T. Extra Virgin Olive Oil
  • ½ c. Apple Cider Vinegar
  • 2 T. Fresh Lime Juice
  • 2 t. Lime Zest
  • 2 T. Fresh Oregano Leaves
  • 2 Sprigs Fresh Rosemary Leaves
  • 3 Large Garlic Cloves, crushed and peeled
  • 1 t. Sea Salt
  • ½ t. Black Pepper
  • 4 8-oz. Boneless, Skinless Chicken Breasts

What You’ll Need

  • Large Bowl
  • Whisk
  • 1 Gallon, Sealable Freezer Bag

Instructions

Prep time: 10 minutes (+ time to marinate)
Cook time: 10-12 minutes
Serves: 4

  1. To prepare the marinade, add the olive oil, vinegar, lime juice and zest, oregano, rosemary, garlic, salt, and black pepper to a large bowl and whisk to combine ingredients.
  2. Add chicken breasts to a 1-gallon sealable freezer bag and pour the marinade mixture over top. Seal the bag and turn to coat breasts thoroughly. Place the bag in the refrigerator to marinate for at least 1 hour to overnight. Turn the bag a couple of times to evenly distribute the marinade during this time.
  3. Remove the chicken from the refrigerator and discard excess marinade. Grill the breasts over medium direct heat, turning once, for 10-12 minutes total.
  4. Remove from heat and rest for 5 minutes before serving with your choice of sides. Enjoy!

Tips

For best results, crush the fresh herbs with your fingers to release their oils before adding to the marinade.

{recipe card}

grilled chicken breast plated with green beans

Marinated Grilled Chicken Breasts

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Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Time to Marinate 1 hr
Total Time 1 hr 20 mins
Course Chicken, Main Course
Cuisine American
Servings 4
Calories 146 kcal

Equipment

Ingredients
  

  • 2 T Extra Virgin Olive Oil
  • 1/2 c Apple Cider Vinegar
  • 2 T Fresh Lime Juice
  • 2 t Lime Zest
  • 2 T Fresh Oregano Leaves
  • 2 Sprigs Fresh Rosemary Leaves
  • 3 Large Garlic Cloves crushed and peeled
  • 1 t Sea Salt
  • 1/2 t Black Pepper
  • 8 oz Boneless, Skinless Chicken Breasts (4)

Instructions
 

  • To prepare the marinade, add the olive oil, vinegar, lime juice and zest, oregano, rosemary, garlic, salt, and black pepper to a large bowl and whisk to combine ingredients.
    2 T Extra Virgin Olive Oil, 1/2 c Apple Cider Vinegar, 2 T Fresh Lime Juice, 2 t Lime Zest, 2 T Fresh Oregano Leaves, 2 Sprigs Fresh Rosemary Leaves, 3 Large Garlic Cloves, 1 t Sea Salt, 1/2 t Black Pepper
  • Add chicken breasts to a 1-gallon sealable freezer bag and pour the marinade mixture over top. Seal the bag and turn to coat breasts thoroughly. Place the bag in the refrigerator to marinate for at least 1 hour to overnight. Turn the bag a couple of times to evenly distribute the marinade during this time.
    8 oz Boneless, Skinless Chicken Breasts (4)
  • Remove the chicken from the refrigerator and discard excess marinade. Grill the breasts over medium direct heat, turning once, for 10-12 minutes total.
    8 oz Boneless, Skinless Chicken Breasts (4)
  • Remove from heat and rest for 5 minutes before serving with your choice of sides.
    8 oz Boneless, Skinless Chicken Breasts (4)

Nutrition

Calories: 146kcalCarbohydrates: 4gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 650mgPotassium: 289mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 4mgCalcium: 53mgIron: 1mg
Keyword Chicken, Marinade
Tried this recipe?Let us know how it was!

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