Many summer grilling recipes are loaded with added sugar. If you’ve been diagnosed with diabetes or you’re trying to reduce your sugar intake, this zesty departure from traditional BBQ chicken swaps the traditional sugar-based marinade with a citrusy herb combo that’s sure to become a family favorite.
Yield: 4 servings
Ingredients
Cilantro Lime Marinade and Dressing
- 1 small bunch cilantro, stems removed and roughly chopped
- ¼ c lime juice, freshly squeezed
- ½ c extra-virgin olive oil
- 4 garlic cloves, smashed
- ½ t salt
- 1 t honey
Salad
- 1 pound boneless chicken breast
- 6 cups mixed baby lettuce greens
- 2 mangoes, peeled, pitted, and cut into thin slices
- 2 avocados, sliced
- ½ small red onion, finely sliced
- 6 ounces feta cheese, crumbled
Directions
For the Marinade
- Combine marinade ingredients in a jar and shake to blend.
For the Salad
- Add the chicken and half the marinade to a plastic bag and turn to coat. Seal bag and refrigerate for several hours or overnight, turning the bag at least once.
- Remove chicken from marinade and place over moderately hot coals on a grill coated with cooking spray. Cook for 6 to 9 minutes, turning every 3 minutes or so, until brown on the outside and no longer pink inside. Remove from grill and allow to cool before cutting into thin slices.
- Serve chicken over a bed of salad greens topped with sliced mango, avocado, red onion, crumbled feta, and the second half of the marinade.
Nutrition Information (Serves 4)
36 g protein; 34 g carbohydrate; 18 g fat
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