Another GREAT dinner option from Kristi H. (improvised from recipe from Guy Fieri) Prep Time: 20 min; Marinade: 2 hours; Cook Time 10 minutes; Makes 8 servings Chicken Marinade: 1 T. ground nutmeg 1 T. ground allspice 1 T. cinnamon 1 red onion, chopped 3 green onions, chopped ¼ c. extra-virgin olive oil 1 c. light orange juice ¼ c. lite (low sodium) soy sauce ¼ c. thyme 1 lime, juiced 3 garlic cloves 1, 2” piece of fresh ginger, peeled Salt and pepper 2 lbs of boneless, skinless chicken breasts, cut into 1 ½” pieces or use chicken tenders Mango Salsa: 1 T. Stevia in the Raw 1 T. Agave Nectar 3 T. lime juice ½ t. hot sauce (or more to taste) 1 t. minced ginger 1 mango, diced 1 cucumber, diced 2 green onions, diced In food processor, combine all marinade ingredients except chicken, and puree until smooth. Fill a 1 gallon resealable bag with all but ¼ of the mixture. Add chicken pieces and let marinate in fridge for 1-2 hours. Meanwhile, in medium bowl make Mango salsa: combine sugar, lime juice, hot sauce and ginger. Mix thoroughly and add remaining ingredients. Toss and refrigerate for 1 hour. To cook chicken: skewer pieces and either grill or broil on one side for about 5 minutes, flip and cook until fully cooked. Top with Mango salsa and enjoy! Nutrition Facts: Everything Together: Calories: 257 Fat: 8.6 Carbs: 15.1 Sugars: 8 Protein: 29 Just the Chicken: Calories: 227 Fat: 8.4 Carbs: 8 Sugars: 2.6 Protein: 28.52 Mango Salsa: Calories: 30 Fat: .2 Carbs: 7.1 Sugars: 5.4 Protein: .32
Posted on: Fri, 27 Sep 2013 21:38:12 +0000
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