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Lemon Grass-Marinated Chicken
Ingredients
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
Broth
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
Instructions
Place lemon grass, Tabasco sauce, lime juice, pineapple juice concentrate and salt in a food processor and process until a paste forms.
Rub paste on chicken breasts, place chicken in a glass baking dish and marinate overnight.
Combine all ingredients for broth in a medium saucepot and bring to a boil. Simmer for 5 minutes.
Preheat grill or broiler.
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.
Heat canola oil in a large sauté pan or wok over medium-high heat and sauté carrots until tender.
Serve 1 chicken breast with 1/4 cup broth, 1/3 cup cooked rice and 1/2 cup carrots.
Nutrition
| Calories | 360 |
| Protein | 31g |
| Sodium | 516mg |
| Carbohydrates | 45g |
| Fat | 5g |
| Fiber | 5g |
| Cholesterol | 72mg |
| Servings | 4 |