Ingredients:
4 cups of water
1 tbsp. splenda
1 tsp. grated lemon peel
1 tsp. grated orange peel
36 ounces raw chicken breast
4 tsp. olive oil
1/4 cup fresh parsley
1 tbsp. fresh thyme
1 tbsp. lemon juice
1 garlic clove
1/2 tsp. salt
1/8 tsp. pepper
Directions:
In a large bowl, whisk water, salt, splenda and peels until salt is dissolved. Add chicken, making sure it’s submerged. Refrigerate up to 2 hours.
Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side.
Makes 4 servings and per serving you receive:
· 1 leaner protein
· 1 healthy fat
· 3 condiments