Source: Diabetes Canada

Ingredients

• 2 cloves garlic, minced 

• ¼ tsp (1 mL) red chili flakes 

• ¼ cup (60 mL) lime juice 

• 1 Tbsp (15 mL) oil 

• 1 Tbsp (15 mL) honey 

• ¼ tsp (1 mL) each salt and pepper 

• 4 small chicken breasts or 2 larger breasts cut in half (about 1 lb/454 g) 

• 2 Tbsp (30 mL) green onions, sliced 

• 2 Tbsp (30 mL) chopped cilantro 

Instructions:

1. Preheat barbecue to medium. 
2. Mix garlic, chili flakes, lime juice, oil, honey, salt and pepper in a small bowl. 
3. Place chicken in a flat container with a lid; drizzle with marinade, cover and refrigerate for one hour. 
4. Remove chicken from marinade and discard marinade. Grill chicken over medium heat for 25 to 30 minutes or until the internal temperature reaches 165°F (75°C). Alternatively, bake in a 350°F (175°C) oven for 25 to 30 minutes or until the same internal temperature is reached. 
5. Slice cooked chicken to serve and top with green onions and cilantro. 

 
Tip: Create a balanced plate by serving this chicken with roasted potatoes, or potato salad and seasonal vegetables. 

Nutrition Facts:

Serving Size: ¼ piece(85g)