This spicy sauce works equally well with fish or pork.
INGREDIENTS
1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast cutlets
1 tablespoon olive oil
Cooking spray
6 cups bagged prewashed baby spinach
DIRECTIONS
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 183(24% from fat); FAT 4.9g (sat 0.9g,mono 2.8g,poly 0.7g); PROTEIN 27.4g; CHOLESTEROL 66mg; CALCIUM 50mg; SODIUM 278mg; FIBER 2.1g; IRON 2.3mg; CARBOHYDRATE 7.1g
Melanie Barnard
Cooking Light, OCTOBER 2006
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
