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Per serving:
214 calories,
2.1 g fat (0.6 g saturated fat), 40 g protein,
6.6 g carbohydrate,
0.2 g fiber,
99 mg cholesterol,
300 mg sodium.
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| Chicken Teriwacky
Marinated, grilled teriyaki chicken with a hint of orange.
Great for salads or grilled chicken sandwiches.
4 boneless skinless chicken breasts (about 6 oz each)
2 tbsp light soy sauce
2 tbsp freshly squeezed lime juice
2 tbsp honey
2 tbsp ketchup
2 tbsp minced green onions (with white parts)
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
For marinade, whisk together all ingredients (except chicken!) in a small bowl until well-blended. Pour marinade into a large, heavy-duty, re-sealable plastic bag. Add chicken breasts and seal bag. Turn bag several times to coat chicken with marinade. Marinate for at least 4 hours, or overnight if possible.
Pre-heat grill to medium-high setting. Remove chicken from marinade and place on a grill rack coated with cooking spray. Discard marinade (see note below). Grill for about 15 minutes, turning occasionally, until cooked through. Be careful not to burn the chicken.
Makes 4 servings.
Note: If you want to baste the chicken with the used marinade, you must boil it first to kill any bacteria that may be present.
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