From member ........ I generally use the breasts with ribs attached, they seem to roast better. From a recipe by Suzanne Somers.
- skinless chicken breasts
- 2 cups lemon juice
- 1 cup water
- 1 Tbsp balsamic vinegar
- 2 sliced garlic cloves
- 1 tsp oregano
- dash of pepper
Combine all ingredients and place in covered container. Add chicken and marinade up to 24 hours.
(BMOS Note: Because the marinade is extremely acidic, you may find that marinating your chicken too long can negatively affect the texture of your chicken. Generally speaking, marinating 2 - 4 hours should be sufficient.)
Broil chicken 6 inches from the top of the oven for 15 minutes. Generously baste the chicken as it is roasting. Turn it, broil other side for 15 minutes, again basting generously. Chicken will be done when it is nicely browned and crunchy on the outside.
(BMOS Note: If you are using thinly sliced chicken breast, you may wish to set your broiler rack closer to the heat source and broil a shorter period of time than recommended. )
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
This Recipe Contains: Protein B, Free Foods
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