Skip to main content

Our Healthiest Offer Ever! Book 4 Nights, Stay 5th Free + Health Service

 Ends 6/30 (opens in new window)

Lemon Grass-Marinated Chicken

9 Hours
4 People
Lemon grass chicken on white plate.


1 Tbsp thinly sliced lemon grass
Dash Tabasco sauce
2 tsp fresh lime juice
1 Tbsp frozen pineapple juice concentrate, thawed
1/8 tsp sea salt
4 4-oz boneless, skinless chicken breast halves

1/4 cup lime juice
1/4 cup mirin wine
2 Tbsp low-sodium tamari sauce
1 Tbsp ginger juice
3/4 cup frozen pineapple juice concentrate, thawed
Dash Tabasco sauce
3 tsp fish sauce
1 1/2 cups water
2 cups julienne carrots
1 tsp canola oil
1 1/2 cups cooked rice


  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 1/4 cup broth, 1/3 cup cooked rice and 1/2 cup carrots.


Calories 360
Protein 31g
Sodium 516mg
Carbohydrates 45g
Fat 5g
Fiber 5g
Cholesterol 72mg
Servings 4