1 T. orange peel

1/2 C. fresh orange juice

1/4 C. honey  

1 shallot, peeled and finely chopped

3 cloves garlic, minced

1 1/2 tbsp grated fresh ginger

4 boneless, skinless chicken breast halves

Orange slices (garnish)

In shallow bowl or pie plate, combine orange peel, orange juice, honey, shallot, garlic, and ginger, and salt and pepper to taste. Add chicken and toss to coat. Cover and marinate at least 30 minutes, turning frequently (can be prepared ahead and marinated in refrigerator overnight). Preheat broiler and coat broiler pan with cooking spray. Remove chicken and place on pan. Reserve marinade. Broil 12 minutes, turning once, or until thermometer inserted into chicken reads 170ºF. Meanwhile, bring marinade to a boil in small saucepan. Reduce heat and simmer 5 minutes or until mixture is slightly thickened. Place chicken on 4 plates and top with marinade. Garnish with orange slices, if desired.

Yield: 4 servings

Calories: 250

Fat: 2g

Fiber: 0g