1 tablespoon fresh ginger, chopped
1/2 lemon, zested and juiced
1/2 teaspoon red pepper flakes
3 tabelspoons olive oil, divided
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, visible fat removed
2 cups cooked brown rice
1/2 cup broccoli
1/2 cup green bell peppers
In a large bowl, add the chicken, ginger, garlic, lemon zest, lemon juice, red pepper, and 2 tablespoons of olive oil. Cover and refrigerate for 2 hours or overnight.
Remove the chicken from the marinade, and grill for 7 minutes then flip it on the other side and grill for another 7 minutes. Check the internal temperature, which should be 165�F.
Steam the vegetables then drizzle with 1 tablespoon of olive oil. Serve with a half cup of brown rice.
Calories: 317 cal
Total fat: 8g
Saturated fat: <1g