Saturday, January 23, 2010

Spicy Ginger Marinated Chicken

I got this recipe from
the Winter 2008 Diabetic Living Magazine
I didn't find this very spicy
so I would add more red pepper
my hsb does not like sweet foods
and he really liked it
it also leaves your kitchen smelling good!

I added parmesan couscous and a salad

1/4 C low sugar orange marmalade
3 Tbsp reduced sodium soy sauce
2 Tbsp vinegar
1 Tbsp canola oil
2 tsp fresh ginger or 1/2 tsp ground ginger
1/8-1/4 tsp crushed red pepper (or to taste)
4 skinless chicken breast

Mix the first 6 ingredients
 set aside 1/3 C in a seperate container
 to use when you are serving

Close up of Marinade

Marinate the chicken in a ziplock bag for 4-6 hrs turning occasionally.
Cook in a non stick pan sprayed with oil until chicken is no longer pink.

Once cooked throughly transfer the chicken to a serving plate.
 Pour reserved marinade into the pan, heating throughly.

Serve over chicken.

4 servings

191 cal per serving. 5 g total fat, 66mg chol,
 7g carb, 0g fiber, 27g protein,


  1. Sounds delicious. Thanks for sharing.

  2. Thanks for sharing a delicious low carb recipe!

  3. What a FABULOUS!!! recipe using chicken. My family will LOVE!!! this addition to my meal.
    Come by and visit so you can enter my GREAT!!! waffle maker giveaway.

  4. Great diet recipe for this time of year and it sounds delicious!

  5. Hi, Jo!

    This sounds like a delicious recipe. Thanks so much for sharing it with us.

    Happy Foodie Friday...


    Sheila :-)

  6. That looks delicious! We do chicken a lot at my house.

  7. Oh YUM! What a fantastic way to prepare chicken!


  8. This sounds delicious. I'm always looking for recipes with less sugar. Your salad looks enticing, too!

  9. This is a keeper. Thanks for sharing. Love the square plate.