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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Yucatan Baked Chicken

Source: dLife

Take a trip to Mexico with this authentic Yucatan dish of chicken breast in a mixture of seasonings.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	198.9

Total Carbs	9.6 g

Dietary Fiber	2.0 g

Sugars	4.8 g

Total Fat	2.3 g

Saturated Fat	0.5 g

Unsaturated Fat	0.4 g

Potassium	594.5 mg

Protein	31.6 g

Sodium	755.1 mg

Dietary Exchanges 2.3 Fat, 1.4 Vegetables, 0.1 Fruits, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine garlic, water, orange juice, annatto seeds, lemon juice, salt, oregano, allspice, and pepper in a food processor or blender; pulse until smooth.
Spoon garlic mixture into a large plastic bag with a zip top. Add chicken, seal bag pushing out air as you do and turn to coat chicken well. Place in refrigerator for at least 8 hours or overnight.
Remove chicken and 1 cup of marinade from the bag and set aside.
Add broth to a large nonstick skillet and heat over medium-high heat. Stir in onion and sauté until onion is soft, about 3 minutes. Mix in 1/2 cup reserved marinade and tomatoes and bring to a boil. Continue cooking for about 5 minutes, mixture should be reduced to about 2 cups. Take skillet off of heat and reserve.
Boil a large pot of water and add Swiss chard leaves. Cook for 30 seconds, drain, and wash under cold water, make sure to drain well.Preheat oven to 350 degrees F.
Lay 1 chicken breast in the middle or a Swiss chard leaf and spoon 1/4 cup of the tomato mixture on top. Roll leaves, folding in edges. Continue this process until finished. Lay the rolls in a 13x9 inch baking pan and spoon the rest of the marinade over the rolls. Wrap pan with foil and bake for 50 minutes. Remove foil and continue to bake for another 10 minutes. Serve warm with extra tomato sauce. Garnish with cilantro sprigs if using.