Spicy Citrus Chicken
Source of Recipe
List of Ingredients
2 skinless boneless chicken breast halves
3 tablespoons unsweetened grape juice OR 1/2 cup red wine
1/2 tablespoon grated orange peel
3 tablespoons orange juice
1/2 tablespoon grated lemon peel
3 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onions
1/4 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
salt and pepper to taste
pinch of crushed red pepper
Place chicken in a large, zipper-topped plastic bag and mix remaining ingredients and pour over chicken. Refrigerate at least 3 hours but no longer than 24 hours.
Heat oven to 375 degrees. Lightly grease the rack in shallow roasting pan with vegetable oil. Remove chicken from marinade and place on the rack. Reserve marinade. Bake, uncovered, 30 to 40 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
Per serving: 161 Calories; 2g Total Fat; 28g Protein; 8g Carbohydrate; Dietary Fiber trace; 68mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Add baked sweet potatoes, steamed broccoli and a big salad.