GARLIC AND MINT CHICKEN BREASTS
The Sonoma Diet, by Connie Guttersen
Prep: 15 minutes
Marinate: 4 to 24 hours
Grill: 12 minutes
Makes: 4 servings
• 1/2 cup fresh mint leaves
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 4 cloves garlic
• 4 skinless, boneless chicken breast halves (1¼ to 1½ pounds)
• Fresh mint sprigs (optional)
1. For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth.
2. Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
3. Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) If desired, garnish with mint sprigs.
Nutrition Facts per serving: 202 cal., 6 g total fat (1 g sat. fat), 82 mg chol., 228 mg sodium, 2 g carbo., 0 g fiber, 34 g pro.
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