|Total Fat||1.5 g|
|Saturated Fat||0.5 g|
|Total Carbohydrate||7 g|
|Dietary Fiber||0 g|
|Marinating time||30 minutes to 3 hours|
|Juice of 1 lemon|
|Juice of 1 orange|
|Garlic clove, minced||1|
|Ground ginger||½ teaspoon|
|Dried tarragon||½ teaspoon|
|Freshly ground pepper to taste|
|Boneless, skinless chicken breast halves||2|
- In a medium bowl, whisk together juices, garlic, ginger, tarragon, salt, and pepper. Combine marinade and chicken in a large plastic resealable bag, and marinate in the refrigerator 30 minutes to 3 hours, turning at least once.
- Prepare grill. Grill chicken 5-7 minutes per side, or until cooked through.
Heat 2 teaspoons olive oil over medium-high heat in a large skillet or pot. Sauté 6 cups baby spinach about 3 minutes, until wilted. Drizzle with 2 teaspoons fresh lemon juice, and season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 61 calories; 4 g carbohydrate; 3 g protein; 5 g fat (0.5 g sat); 2.5 g fiber; 362 mg sodium. Exchanges: 1 fat; 1 vegetable.
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