Caribbean Chicken Breasts

[barbogold]

CARIBBEAN CHICKEN BREASTS

Yield: 4 Servings
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Info: diabeticgourmet.com/book_archive/details/9.shtml

INGREDIENTS

- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon grated orange peel
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon white pepper
- Salt and fresh ground pepper to taste
- 4 (4 ounce) portions frozen boneless, skinless chicken breasts

DIRECTIONS

Combine all ingredients except the chicken in a large bowl.
Add chicken to marinade. Refrigerate 5 hours or overnight.

Discard the marinade and grill or broil the chicken for
5-7 minutes per side, until juices run clear.

Nutritional Information Per Serving (3-4 ounces with sauce):
Calories: 148, Fat: 4 g, Cholesterol: 68 mg, Sodium: 60 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat