Grilled chicken and a colorful, flavorful salad make for a tasty meal when teamed with brown rice. The recipe is found in the “From Pantry to Plate” cookbook, which sells for $14 bundled with “Savoring Summer” at Weight Watchers meetings or . Hands-on preparation time is 12 minutes, 7 minutes more for cooking. Makes 4 servings.
Ingredients
1/2 cup orange juice
2 tablespoons lime juice
2 garlic cloves, minced
1 tablespoon canola oil
3/4 teaspoon salt
4 (1/4-pound) thin-sliced chicken breast cutlets
1 cucumber, peeled and diced
1 orange, peeled and diced
1 red bell pepper, seeded and diced
1/4 cup sliced black olives
Directions
Combine orange juice, lime juice, garlic, oil and salt in a small bowl. Pour half the mixture into a large bowl and add the chicken. Turn to coat.
Spray a nonstick ridged grill pan with nonstick spray and place over medium-high heat. Remove the chicken from the marinade, discard the marinade, and place the chicken on the grill pan. Cook until the chicken is cooked through, about 3 minutes on each side.
Toss the cucumber, orange, bell pepper, and olives with the remaining orange juice mixture. Serve with the chicken.
Per serving (1 chicken cutlet and 2/3 cup salad): 208 calories, 7 g fat, 1 g sat. fat, 0 g trans fat, 68 mg cholesterol, 416 mg sodium, 10 g carbohydrates, 2 g fiber, 26 g protein, 46 mg calcium.
