Makes 6 servings
Prep: 15 min
Marinate: 3 hr
Bake: 45 min
6 boneless, skinless chicken breasts halves (about 1 3/4 pounds)
1/2 cup unsweetened grape juice or red wine
1 tablespoon grated orange peel
1/2 cup orange juice
1 tablespoon grated lemon peel
1/2 cup lemon juice
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 medium green onions, chopped (2 tablespoons)
Orange slices, if desired
1. Place chicken in shallow glass or plastic dish. Mix remaining ingredients except orange slices; pour over chicken. Cover and refrigerate at least 3 hours but no longer than 24 hours.
2. Heat oven to 375ｰ. Spray rack in shallow roasting pan with cooking spray. Remove chicken from marinade; place on rack. Reserve marinade. Bake uncovered 35 to 45 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. Serve with orange slices.
NUTRITION FACTS:
Low fiber 1
Serving:
Calories 165 (Calories from Fat 35);
Fat 4g (Saturate 1g);
Cholesterol 75mg;
Sodium 560mg;
Potassium 280mg;
Carbohydrate 5g (Dietary Fiber 0g);
Protein 27g
%DAILY VALUE:
Vitamin A 0%;
Vitamin C 8%;
Calcium 2%;
Iron 6%;
Folic Acid 2%;
Magnesium 6%
DIET EXCHANGES:
4 Very-Lean Meat,
1 Vegetable
