Lemon Grass-Marinated Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
360
protein 
31 g
sodium 
516 mg
carbohydrates 
45 g
fat 
5 g
fiber  
5 g
cholesterol 
72 mg
Servings 
4
Ingredients 

1 Tbsp thinly sliced lemon grass
Dash Tabasco sauce
2 tsp fresh lime juice
1 Tbsp frozen pineapple juice concentrate, thawed
⅛ tsp sea salt
4 4-oz boneless, skinless chicken breast halves

Broth
¼ cup lime juice
¼ cup mirin wine
2 Tbsp low-sodium tamari sauce
1 Tbsp ginger juice
¾ cup frozen pineapple juice concentrate, thawed
Dash Tabasco sauce
3 tsp fish sauce
1½ cups water
2 cups julienne carrots
1 tsp canola oil
1½ cups cooked rice

Instructions 
  1. Place lemon grass, Tabasco sauce, lime juice, pineapple juice concentrate and salt in a food processor and process until a paste forms.
  2. Rub paste on chicken breasts, place chicken in a glass baking dish and marinate overnight.
  3. Combine all ingredients for broth in a medium saucepot and bring to a boil. Simmer for 5 minutes.
  4. Preheat grill or broiler.
  5. Remove chicken from marinade and discard any remaining marinade. Grill or broil chicken breasts 3 to 5 minutes on each side, or until internal temperature reaches 165F. 
  6. Heat canola oil in a large sauté pan or wok over medium-high heat and sauté carrots until tender.
  7. Serve 1 chicken breast with ¼ cup broth, ⅓ cup cooked rice and ½ cup carrots.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.