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Return to browsing category: Low Carb

Brazilian Chicken by Melanie Foster serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Adapted from a recipe in the Abs Diet. Really great and leftovers are great for Mexican (fajitas, salads) and Thai dishes (stir fries, salads). Try my Soba Peanut Noodles or Vietnamese Chicken and Mint Salad.

Ingredients:

3 lbs

frozen boneless skinless chicken breasts

lemon, zested and juiced

lime, zested and juiced

8 oz

tomato sauce

6 oz

frozen orange juice conc.

garlic cloves, minced

1 tsp

Italian seasoning

1 tsp

hot sauce, optional

Directions:

Open the bag of frozen chicken but leave in the bag. Add all the other ingredients. Zip the bag closed and massage all the ingredients around. At this point return to the freezer (or cooler if you're going camping) for a later day, OR leave in the refrigerator overnight to thaw and marinate. When you're ready to cook, grill over medium heat basting a few times with the marinade, OR bake at 350 about 20 minutes until juices run clear. Discard unused marinade. Serve with salsa if you like.

Categories:

Low Carb
Main Dishes
Poultry
Smart Budget Foods
Spring/Summer