Ginger-Lime Chicken Teriyaki with Orange Salad Recipe

[kirra]

Ginger-Lime Chicken Teriyaki with Orange Salad Recipe

Ingredients:

2 oranges, peeled and sectioned
2 tablespoons finely chopped red onion
2 tablespoons chopped scallions
1 teaspoon chopped fresh cilantro
2 tablespoons freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon rice vinegar
1/4 cup light brown sugar
2 tablespoons olive oil
1/3 cup tamari
4 boneless, skinless chicken breasts

Preparation:

To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine.

In a small bowl, whisk the ginger, lime juice, rice vinegar, brown sugar, olive oil and tamari together.

Place the chicken breasts in a re-sealable bag or shallow container. Pour the ginger-lime mixture over the chicken and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes or overnight.

Preheat the grill or broiler to medium-high. Cook the chicken, turning once, for about 6 minutes on each side or until the chicken is cooked through. Serve the chicken with a large dollop of orange salad.


Nutritional Info:
Serving size: 1 chicken breast with orange salad
Calories 343
Total Fat 6 g
Saturated Fat 1 g
Protein 56 g
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sodium 599 mg
Percent Calories from Fat 16%
Percent Calories from Protein 65%
Percent Calories from Carbohydrate 19%