Nutritional Info Per Serving : 200.7 cal, 29.1 g pro, 17.8 g carb, 3.3 g fiber, 2.5 g fat, 0.5 g sat fat, 727.9 mg sodium
Prep: 8 min
Cook: 15 min
Total: 3hr 23 min
Serves: 4
INGREDIENTS :
1 lemon
1 lime
1 tablespoon ground flaxseed
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cloves garlic, minced
1 teaspoon dried italian seasoning
1 teaspoon hot pepper salsa
4 boneless, skinless chicken breast halves
3/4 cup chunky salsa
PREPARATIONS :
1. GRATE the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag and throw out the pulp and the seeds.
2. MIX in everything else except the chicken and chunky salsa.
3. DROP in the chicken, reseal the bag, and refrigerate for a few hours.
4. GRILL the chicken, turning and basting with marinade a few times, for 10 to 15 minutes, or until the center is no longer pink. Serve with the salsa.
(When you grab this chicken off the grill and serve it with salsa, it might seem like just another marinated chicken breast. But don't be fooled—this recipe slips in a helping of ground flaxseed, rich in omega-3 fatty acids, one of the fat-fighting supernutrients from the break through Diabetes DTOUR Diet.)
