Ginger-Lime Chicken Teriyaki with Orange Salad

This recipe serves:  4

2 oranges, peeled and sectioned
2 tablespoons finely chopped red onion
2 tablespoons chopped scallions
1 teaspoon chopped fresh cilantro
2 tablespoons freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon rice vinegar
1/4 cup light brown sugar
2 tablespoons olive oil
1/3 cup tamari
4 boneless, skinless chicken breasts
1. To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine. (This can be made in advance and stored in the refrigerator until ready to serve.)

2. In a small bowl, whisk the ginger, lime juice, rice vinegar, brown sugar, olive oil and tamari together.

3. Place the chicken breasts in a resealable bag or shallow container. Pour the ginger-lime mixture over the chicken and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes or overnight.

4. Preheat the grill or broiler to medium-high.

5. Cook the chicken, turning once, for about 6 minutes on each side or until the chicken is cooked through.

6. Serve the chicken with a large dollop of orange salad.

Serving Size: 1 chicken breast with orange salad

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