Figured I'd get the ball rolling.

This is a very simple Asian-inspired marinade for chicken. Like most of my staple dishes, it was a case of "I'm bored, what can I fix that's new?" It quickly became a favorite with my family, and my kids named it "Summer Chicken" because it's probably the most common outdoor grilled dish I do. I joke that summer doesn't officially begin at our house until this dish has been made outside.

This dish can be prepared if you're on the Atkins induction phase. I'm not familiar enough with other plans to know where it falls, but it's simple enough that I think if you're in the early stage of whatever LC plan you like you can enjoy this. It's a great excuse to make some of Karen's cauliflied rice to go along with it!

* Exported from MasterCook *

Summer Chicken

Recipe By :Scott Hysmith
Serving Size : 4 Preparation Time :0:15
Categories : Dinners

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each chicken breast, no skin, no bone, R-T-C
4 tablespoons soy sauce
2 tablespoons white vinegar
1/8 teaspoon ginger -- ground
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 teaspoon lime juice
1/8 teaspoon white pepper

Cut each chicken breast into two half-breast pieces. Pound them with a meat mallet until about 1/2 inch thick.

Mix all remaining ingredients together in a large glass bowl.

Marinate chicken for at least 30 minutes, up to four hours.

Grill chicken over medium high flame, turning and basting often with reserved marinade.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 3g Fat (19.3% calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 970mg Sodium.

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.