Santa Fe Grilled Chicken

SANTA FE GRILLED CHICKEN

4 boneless chicken breasts, about 2 pounds total

Marinade: 1 cup water 3 tablespoons soy sauce 4 1/2 teaspoons granular Splenda or equivalent liquid Splenda 1 teaspoon salt 1 tablespoon white vinegar 1 1/2 teaspoons chipotle chile powder 1 teaspoon liquid smoke 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon pepper

Mix all the marinade ingredients in a large bowl or a zipper bag. Add the chicken and marinate in the refrigerator 2 hours and no longer. Remove the chicken and drain well. Grill on indoor or outdoor grill just until no longer pink in the center. Serve on its own or in a Fajita Salad.

Makes 4 servings

Per Serving: 191 Calories; 2g Fat; 40g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb

The recipe makes about 1 1/4 cups, but only 1/4 cup was absorbed into the chicken. The nutritional counts are based on just 1/4 cup of marinade. The original recipe called for a whole tablespoon of salt but it made the chicken a little too salty. I've cut it back to 1 teaspoon here. The flavor is delicious and I think it will make a good substitute for the bottled fajita marinade that I normally use.

http://www.genaw.com/lowcarb/santafe_grilled_chicken.html

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 * Healthy Recipes For Diabetic Friends Y-Group