Lemon Pineapple Chicken
Yield
2 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
crushed |
|
| ¾ | teaspoon |
salt
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | cup |
pineapple chunks
|
*
|
| ½ | cup |
carrots
grated |
|
| 1 | medium |
green bell peppers
cut up |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | cup |
lettuce
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
chicken broth
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
crushed |
|
| 3.8 | ml |
salt
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
apple cider vinegar
|
|
| 237 | ml |
pineapple chunks
|
*
|
| 118 | ml |
carrots
grated |
|
| 1 | medium |
green bell peppers
cut up |
|
| 5 | ml |
lemon zest
grated |
|
| 237 | ml |
lettuce
shredded |
|
Directions
Preheat broiler.
Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish.
Place chicken in marinade and spread with fingers.
Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated.
Broil on rack 4 inches from heat, turning once until done on both sides.
While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan.
Add pineapple, carrot, green pepper and lemon rind.
Bring to a boil.
Lower heat and simmer until thickened. When chicken is broiled, place on two individual serving plates.
Pour Lemon-pineapple sauce over chicken.
Serve immediately with a border of shredded lettuce.
