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| Courtesy of Cooking Light Diet Plan |
Ingredients
1 teaspoon light brown sugar
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon grated lime rind
1/4 teaspoon kosher salt
2 (6-oz.) skinless, boneless chicken breast halves
Cooking spray
2 tablespoons peanut butter
2 1/4 teaspoons rice vinegar
1 1/2 teaspoons water
1 1/2 teaspoons canola oil
1 teaspoon Sriracha chili sauce
1/2 teaspoon minced peeled fresh ginger
1/2 garlic clove, minced
2 tablespoons cilantro leaves
Instructions
Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into slices.
Combine peanut butter and next 6 ingredients (through garlic) in a bowl, stirring with a whisk. Spoon peanut butter mixture over chicken; sprinkle with cilantro.
Makes 2 servings (serving size: 1 chicken breast half and about 1 1/2 tbsp. sauce)
345 calories
Tossed Green Salad - Matt's Choice
Asparagus with Sesame and Citrus Vinaigrette
Ingredients
1/2 pound asparagus spears, trimmed
Cooking spray
1/2 teaspoon dark sesame oil
1/2 teaspoon fresh clementine juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/8 teaspoon white distilled vinegar
1/2 clementine
1 teaspoon toasted sesame seeds
Instructions
Preheat broiler to HIGH; arrange rack about 4 inches from heating element.
Arrange asparagus on a foil-lined baking sheet. Coat asparagus with cooking spray.
Broil asparagus 5 minutes or until tender, stirring halfway through cooking.
Drizzle evenly with oil, orange juice, pepper, salt, and vinegar. Toss asparagus with clementine segments and sesame seeds.
Makes 2 servings (serving size: about 3 ounces)
62 calories
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