Nutrition Facts
| Serving Size | 1 |
| Calories | 59 |
| Total Fat | 1.5 g |
| Saturated Fat | 0.5 g |
| Sodium | 369 mg |
| Total Carbohydrate | 7 g |
| Dietary Fiber | 0 g |
| Protein | 28 g |
Servings and Times
| Servings | 2 |
| Marinating time | 30 minutes to 3 hours |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Juice of 1 lemon |
| Juice of 1 orange |
| Garlic clove, minced | 1 |
| Ground ginger | ½ teaspoon |
| Dried tarragon | ½ teaspoon |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Boneless, skinless chicken breast halves | 2 |
Directions
- In a medium bowl, whisk together juices, garlic, ginger, tarragon, salt, and pepper. Combine marinade and chicken in a large plastic resealable bag, and marinate in the refrigerator 30 minutes to 3 hours, turning at least once.
- Prepare grill. Grill chicken 5-7 minutes per side, or until cooked through.
Exchanges
4 very lean meats
Side Suggestions: Brown Rice Pilaf
Side Suggestions: Sautéed Lemony Spinach
Heat 2 teaspoons olive oil over medium-high heat in a large skillet or pot. Sauté 6 cups baby spinach about 3 minutes, until wilted. Drizzle with 2 teaspoons fresh lemon juice, and season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 61 calories; 4 g carbohydrate; 3 g protein; 5 g fat (0.5 g sat); 2.5 g fiber; 362 mg sodium. Exchanges: 1 fat; 1 vegetable.