by Jennifer Burns, Intermountain Medical Center Heart Institute
- 2 boneless, skinless chicken breasts cut lengthwise into 3 strips, or 6 chicken tenderloins.
- 1 tablespoon canola oil
- 1/2 tsp crushed red pepper flakes
- 2 tablespoon soy sauce (low sodium)
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 2 limes, juice only
Preheat oven to 375° F.
Place a skewer through each chicken strip. Place on a plate or in a plastic container. Whisk the oil, red pepper flakes, soy sauce, ginger, garlic and the juice of 1 lime together. Pour over chicken skewers. Cover and refrigerate chicken for 1–2 hours.
Place chicken skewers on a baking sheet. Cook for about 15 minutes or grill over a medium-high heat on each side for 3-4 minutes.
Serving size: 1 skewer
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0