Most diabetics should be able to enjoy this recipe. Per serving of one chicken breast there are 152 calories, 8 g carbs, and 23 g protein. The diabetic exchanges are : 3 lean meat, 1/2 starch
1 cup reduced-sodium chicken broth*
1/2 cup honey
2 tbsp lime juice
1/4 tsp ground ginger
4 (1-lb total) boneless skinless chicken breast halves
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a large resealable plastic bag, combine the broth, honey, lime juice, and ginger; add the chicken breasts. Make sure bag is securely sealed then turn to coat the chicken.
Refrigerate chicken for a couple of hours, turning once.
Coat grill rack with nonstick cooking spray before starting the grill.
Drain marinade from the chicken and discard marinade.
In a cup or small bowl combine the garlic powder, salt, and pepper; sprinkle over both sides of chicken breasts.
Grill, uncovered, over medium heat for about 7 minutes per side or until the juices run clear.
1/2 cup honey
2 tbsp lime juice
1/4 tsp ground ginger
4 (1-lb total) boneless skinless chicken breast halves
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a large resealable plastic bag, combine the broth, honey, lime juice, and ginger; add the chicken breasts. Make sure bag is securely sealed then turn to coat the chicken.
Refrigerate chicken for a couple of hours, turning once.
Coat grill rack with nonstick cooking spray before starting the grill.
Drain marinade from the chicken and discard marinade.
In a cup or small bowl combine the garlic powder, salt, and pepper; sprinkle over both sides of chicken breasts.
Grill, uncovered, over medium heat for about 7 minutes per side or until the juices run clear.
*May substitute white wine.
I got the basic idea for this chicken from a TOH healthy cooking magazine several years ago.
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