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

Marinate
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,


9 comments:

  1. Sounds delicious. Thanks for sharing.

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  2. Thanks for sharing a delicious low carb recipe!

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  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.
    Geri

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

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  5. Hi, Jo!

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

    Happy Foodie Friday...

    XO,


    Sheila :-)

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

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

    :)
    ButterYum

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

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

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