Orange Ginger Chicken
100 grams Boneless Skinless Chicken Breast
1/2 Orange- juiced*
Ginger- to taste
1 Tbsp Garlic
Cayenne Pepper
Lemon Balsamic Vinaigrette
Diced Tomatoes
Melba Toast
Cut off all visible fat off chicken. Combine juice, ginger, and cayenne pepper. Marinate chicken for at least an hour. Grill until there is no pink in the center. Place on a bed of lettuce. Drizzle vinaigrette over and top with crushed tomatoes. Break off a little piece of your melba toast to use as a crouton.
***
Lemon Balsamic Vinaigrette
One Lemon- juiced
1/2 cup Balsamic Vinaigrette
1 Tbsp Italian Seasoning
1 Tbsp Garlic
Chopped long green onions
Salt
Pepper
Combine all ingredients. Refrigerate.
* Using 1/2 of your orange will use 1/4 of the fruit allowances. Remember you can only have 2 fruits per day.
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