36 oz chicken breasts, roughly
⅓ cup apple cider
⅔ cup barbecue sauce, of your choice
2 tbsp lemon juice, lime juice
2 tbsp apple cider vinegar
2 tsp dried rosemary
2 tsp dried thyme
1 tbsp garlic powder
1 tsp dried basil
¼ tsp salt
¼ tsp ground black pepper
cooking spray
To Serve:
1 cup roasted carrots
¾ cup sauteed corn kernels
Mix together apple cider, apple cider vinegar, lemon or lime juice, rosemary, thyme, garlic powder, barbeque sauce, and basil.
Season with salt and pepper. Adjust accordingly.
Add the chicken breasts, mix with the marinade. Marinate the chicken overnight, sealed.
Preheat either an outdoor grill or an indoor grill. Ensure the chicken is at room temperature.
Grill first for about 3 to 5 minutes on each side, until juices run clear and no pinkness present.
Serve the chicken together with roasted carrots and sauteed corn kernels.
Sugar: 16g
:
Calcium: 61mg
Calories: 464kcal
Carbohydrates: 26g
Cholesterol: 131mg
Fat: 20g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 4g
Potassium: 709mg
Protein: 44g
Saturated Fat: 6g
Sodium: 702mg
Trans Fat: 1g
Vitamin A: 4562IU
Vitamin C: 5mg
