Honey Orange Chicken Breasts

Honey Orange Chicken Breasts
Serve with a green salad.

Servings: 4

• 1/3 cup orange juice
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons lemon pepper
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 4 boneless skinless chicken breast halves

In a ziploc, combine orange juice, soy sauce, honey, lemon-pepper seasoning, ginger, and garlic powder; Set aside.

Place each chicken breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to an even thickness. Remove plastic wrap. Place chicken pieces in marinade. Cover and chill for 4 to 6 hours or overnight.
Remove chicken from marinade, reserving marinade.

To grill, place chicken on an uncovered grill directly over medium coals. Grill about 12 minutes or until tender and no longer pink, turning and brushing chicken with marinade once. Discard any remaining marinade.

COOKS NOTE: You may also place chicken on the unheated rack of a broiler pan and broil 4 to 5 inches from heat about 7 minutes, turning and brushing chicken with marinade once.

Per Serving: 181 Calories; 2g Fat (8.0% calories from fat); trace Saturated Fat; 28g Protein; 13g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 547mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.