Miso-Lime Marinated Chicken Strips
Prep these in the morning, then just cook off when you get home from work. They can be cooked on the grill, in a grill pan on the stove, or even on a rack in the oven.
2 tablespoons white miso
2 tablespoons lime juice
Zest of 1 lime
1 teaspoon ground black pepper
1 tablespoon honey
1 teaspoon chili-garlic paste
2 boneless, skinless chicken breasts (about 1 pound), cut into strips
In a zip-close plastic bag, combine the miso, lime juice, lime zest, black pepper, honey and chili-garlic paste. Squish around in the bag until well combined. Place the chicken strips into the bag and squeeze out any air. Refrigerate for 6 to 8 hours.
When ready to cook, heat the oven to 450 degrees or heat the grill to medium-high. If using the oven, place a wire rack over a baking sheet and mist with cooking spray.
Drain the chicken, discarding the marinade. Arrange the chicken strips over the rack-baking sheet or on the grates of the heated grill. Grill for 2 minutes or roast for 4 to 5 minutes, or until the chicken reaches an internal temperature of 160 F. Let rest for 5 minutes. Makes 4 servings.
Per serving: 160 calories; 15 calories from fat (9 percent of total calories); 2 g fat (0 saturated; 0 trans fats); 65 mg cholesterol; 8 g carbohydrate; 2 g fiber; 6 g sugar; 28 g protein; 340 mg sodium.