• 1 tablespoon orange juice concentrate, thawed
• 1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce (see Note)
• 1 1/2 balsamic vinegar
• 1 teaspoon molasses
• 1/2 teaspoon Dijon mustard
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 1/8 teaspoon salt

Preparation

1. Preheat grill or broiler to high. Lightly oil the rack.
2. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
3. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes.
4. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more.
5. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2-5 minutes more.

Tips

Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Per serving: 151 calories; 3 g fat (1 g saturated fat, 1 g mono unsaturated fat); 63 mg cholesterol; 7 g carbohydrates; 23 g protein; 0 g fiber; 251 mg sodium; 300 mg potassium; 2 g added sugar

Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).

12 Carbohydrate Servings

Exchanges: 1/2 other carbohydrate, 3 very lean meat

Contributed by: EatingWell.com