This is a great low-carb recipe if you don't serve it with rice, but I love the rice so I go for it. (Boil it in chicken stock rather than water - you'll be amazed at the difference in flavor.) It's seriously easy and delicious, and it's easy to adapt it to whatever veggies you have in your kitchen. The broiling creates an incredible crust and the marinade is out of this world (despite how easy it is!). Try it - I KNOW you'll love it!
Citrus Broiled Chicken
2/3 c. soy sauce
1/4 c. orange juice
2 Tbsp. lime juice
Zest of one orange
Zest of one lime
2 large cloves garlic, chopped
4 boneless, skinless chicken breasts
Combine soy sauce, orange and lime juices, orange and lime zest, and garlic. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Marinate for one hour, turning bag over once. Remove chicken from marinade; discard marinade. Broil chicken 5 inches from heat source for 8 minutes; turn over and cook an additional 6 minutes or until chicken is no longer pink in center.
A great side dish for this chicken is a vegetable mix of sliced red, yellow, and green bell peppers, red onions, carrots, snow peas, broccoli, and garlic, quickly sautéed in olive oil with extra marinade. Serve with hot cooked rice, if desired.
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