Serves 3

These tasty chicken pieces are so tender and full of flavor. They can be cooked outside on the grill, inside on a kitchen grill or even in a stove-top pan. Try serving them with roasted, diced sweet potatoes and stir-fried vegetables. If you have leftovers, these work great in an Asian-style wrap for the next day’s lunch.


18 ounces chicken tenders pounded lightly to flatten

2 tablespoons fresh lemon juice

2 cloves garlic, minced

2 teaspoons fresh ginger, peeled and minced

2 green onions, finely chopped

1/4 cup low-sodium soy sauce*

1/4 cup teriyaki sauce

1 teaspoon honey

1 bunch fresh cilantro (optional)

Combine all ingredients except chicken in a small bowl. Pour the mixture over the chicken. Turn the pieces to coat evenly, cover and place in refrigerator for a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken on one side about 5 minutes, turn and cook on the second side about 3 more minutes. Do not overcook.

Transfer to a serving platter and garnish with fresh cilantro, if desired.

If making gluten free, use tamari sauce.

Serving size is about 6 ounces or 3 tenders: 264 Calories; 5g Fat (18.1% calories from fat); 1g Saturated Fat; 42g Protein; 10g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 1,833mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Recipe is low fat, low calorie, diabetic friendly and gluten free if using tamari sauce instead of regular soy sauce.

Recipe courtesy of Visit them on the web for more free recipes and healthy-cooking tips.

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