Lemon Grass-Marinated Chicken

Ingredients

• 1 Tbsp thinly sliced lemon grass

• Dash Tabasco sauce

• 2 tsp fresh lime juice

• 1 Tbsp frozen pineapple juice concentrate, thawed

• 1/8 tsp sea salt

• 4 4-oz boneless, skinless chicken breast halves

Broth

• 1/4 cup lime juice

• 1/4 cup mirin wine

• 2 Tbsp low-sodium tamari sauce

• 1 Tbsp ginger juice

• 3/4 cup frozen pineapple juice concentrate, thawed

• Dash Tabasco sauce

• 3 tsp fish sauce

• 1 1/2 cups water

• 2 cups julienne carrots

• 1 tsp canola oil

• 1 1/2 cups cooked rice

Instructions

1. Place lemon grass, Tabasco sauce, lime juice, pineapple juice concentrate and salt in a food processor and process until a paste forms.

2. Rub paste on chicken breasts, place chicken in a glass baking dish and marinate overnight.

3. Combine all ingredients for broth in a medium saucepot and bring to a boil. Simmer for 5 minutes.

4. Preheat grill or broiler.

5. Remove chicken from marinade and discard any remaining marinade. Grill or broil chicken breasts 3 to 5 minutes on each side, or until internal temperature reaches 165F.

6. Heat canola oil in a large sauté pan or wok over medium-high heat and sauté carrots until tender.

7. Serve 1 chicken breast with 1/4 cup broth, 1/3 cup cooked rice and 1/2 cup carrots.