|Cinnamon, ground||½ teaspoon|
|Allspice, ground||1½ teaspoons|
|Black pepper, ground||1½ teaspoons|
|Hot pepper, chopped||1 tablespoon|
|Hot pepper, crushed, dried||1 teaspoon|
|Oregano, crushed||2 teaspoons|
|Thyme, crushed||2 teaspoons|
|Garlic, finely chopped||6 cloves|
|Onion, puréed or finely chopped||1 cup|
|Brown sugar||3 tablespoons|
|Chicken, skinless (4 breasts, 4 drumsticks)||8 pieces|
- Preheat oven to 350°F.
- Combine all ingredients except chicken in large bowl. Rub seasoning over chicken.
- Marinate in the refrigerator for 6 or more hours.
- Evenly space chicken on nonstick or lightly greased baking pan.
- Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less cooking time than the breasts.
|Serving Size||½ breast or 2 small drumsticks|
|Saturated Fat||1 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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