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2 oranges, peeled and sectioned
\n2 T. finely chopped red onion
\n2 T. chopped scallions
\n1 tsp. chopped fresh cilantro
\n2 T. freshly grated ginger
\n2 T. fresh lime juice
\n1 tsp. rice vinegar
\n1\/4 C. light brown sugar
\n2 T. olive oil
\n1\/3 C. tamari
\n4 boneless, skinless chicken breasts<\/p>\n
To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine. (This can be made in advance and stored in the refrigerator until ready to serve.) In a small bowl, whisk the ginger, lime juice, rice vinegar, brown sugar, olive oil and tamari together. Place the chicken breasts in a resealable bag or shallow container. Pour the ginger-lime mixture over the chicken and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes or overnight. Preheat the grill or broiler to medium-high. Cook the chicken, turning once, for about 6 minutes on each side or until the chicken is cooked through. Serve the chicken with a large dollop of orange salad.<\/p>\n
Yield: 4 servings
\nServing Size 1 chicken breast with orange salad<\/p>\n
Calories: 343
\nFat: 6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 oranges, peeled and sectioned 2 T. finely chopped red onion 2 T. chopped scallions 1 tsp. chopped fresh cilantro 2 T. freshly grated ginger 2 T. fresh lime juice 1 tsp. rice vinegar 1\/4 C. light brown sugar 2 T. olive oil 1\/3 C. tamari 4 boneless, skinless chicken breasts To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine. (This can be made in advance and stored…<\/p>\n