Directions:
- To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine.
- In a small bowl, whisk the ginger, lime juice, rice vinegar, brown sugar, olive oil and tamari together.
- Place the chicken breasts in a re-sealable bag or shallow container. Pour the ginger-lime mixture over the chicken and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes or overnight.
- Preheat the grill or broiler to medium-high.
- Cook the chicken, turning once, for about 6 minutes on each side or until the chicken is cooked through.
- Serve the chicken with a large dollop of orange salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.95 Kcal (1725 kJ) | ||
| Calories from fat | 126.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.11g | 22% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 2093.5mg | 87% | |
| Potassium | 889.85mg | 19% | |
| Total Carbs | 24.59g | 8% | |
| Sugars | 20.18g | 81% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 50.64g | 101% | |
| Vitamin C | 38.1mg | 64% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 112.57 Kcal (471 kJ) | ||
| Calories from fat | 34.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 22% | |
|---|---|---|---|
| Cholesterol | 38.05mg | 46% | |
| Sodium | 572.08mg | 87% | |
| Potassium | 243.16mg | 19% | |
| Total Carbs | 6.72g | 8% | |
| Sugars | 5.51g | 81% | |
| Dietary Fiber | 0.49g | 7% | |
| Protein | 13.84g | 101% | |
| Vitamin C | 10.4mg | 64% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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