Garlic and Mint Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sonoma Diet, Wave 1. Ingredients:
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 fresh ground black pepper |
4 garlic cloves |
4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 pounds) |
fresh mint sprig (optional) |
Directions:
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.
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