Spice-Rubbed Grilled Chicken - Cook For Your Life-anti cancer recipes

Spice-Rubbed Grilled Chicken

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This spice-rubbed grilled chicken is a great way to liven up skinless chicken breasts really quickly and easily. They’re great with a simple green salad or steamed greens. Choose the thinly sliced prepackaged chicken...


  • ½ teaspoon mild curry powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon Chinese five-spice powder
  • Juice of ½ a lemon, divided
  • 2 teaspoons olive oil, divided
  • 4 slices of pounded thin chicken breasts

Nutrition Facts


121 cals


8 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


1 g


0 g


1 g


12 g


36 mg


  1. Mix the curry powder, turmeric, and Chinese five-spice powder together with half the oil and half the lemon juice.  Set aside.
  2. Rinse the chicken escalopes and pat dry. Rub them with the spice paste and let sit for 10-15 minutes.
  3. Rub a grill pan or griddle with the remaining oil, and set heat to medium-high. When hot, lay the chicken on top in a single layer without crowding. Cook for 5 minutes and flip. Sprinkle with the remaining lemon juice. Cook for another 2-3 minutes, depending on the thickness of the escalopes. Serve immediately with a green salad or steamed veggies.

Chef Tips

Escalopes are any type of meat, very thinly sliced. In this case, chicken. Grilled chicken will keep in the fridge for up to 2 days, so use any leftovers to make sandwiches or salads.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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