Ginger-Lime Chicken Teriyaki with Orange Salad Serves: 4 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 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 mins or overnight.Preheat the grill or broiler to medium-high.Cook the chicken, turning once, for about 6 mins on each side or until the chicken is cooked through. Serve the chicken with a large dollop of orange salad. Nutrition Facts Serving size: 1 chicken breast with orange salad Cals 343 Total Fat 6g Sat Fat 1g Protein 56g Total Carb 14g Dietary Fiber 2g Sod 599mg Percent Cals from Fat 16% Percent Cals from Protein 65% Percent Cals from Carb 19%
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