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!
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.
Once cooked throughly transfer the chicken to a serving plate.
4 servings
191 cal per serving. 5 g total fat, 66mg chol,
7g carb, 0g fiber, 27g protein,
Sounds delicious. Thanks for sharing.
ReplyDeleteThanks for sharing a delicious low carb recipe!
ReplyDeleteWhat a FABULOUS!!! recipe using chicken. My family will LOVE!!! this addition to my meal.
ReplyDeleteCome by and visit so you can enter my GREAT!!! waffle maker giveaway.
Geri
Hi, Jo!
ReplyDeleteThis sounds like a delicious recipe. Thanks so much for sharing it with us.
Happy Foodie Friday...
XO,
Sheila :-)
That looks delicious! We do chicken a lot at my house.
ReplyDeleteOh YUM! What a fantastic way to prepare chicken!
ReplyDelete:)
ButterYum
This sounds delicious. I'm always looking for recipes with less sugar. Your salad looks enticing, too!
ReplyDeleteThis is a keeper. Thanks for sharing. Love the square plate.
ReplyDelete