Chicken Breasts with Asian Citrus-Honey Marinade | Roasted Broccoli

Prep time: 10 minutes Marinate time: all day Cook time: 40 minutes

per serving: 345 calories; 42 grams protein; 13 grams total fat; 2 grams fiber; 2 grams saturated fat; 14 grams carbohydrates; 103 mgs cholesterol; 204 mgs sodium; 9 WW points plus

Lower Calorie Quick Morning Prep

Grilled Asian Chicken Breasts


4 bone-in chicken breasts, skin on

1/4 cup honey

1/4 cup orange juice

1/4 cup olive oil

2 tablespoons Dijon mustard

1/2 teaspoon crushed red pepper flakes

coarse salt and freshly ground pepper, to taste

1 tablespoon toasted sesame oil (can sub reg sesame oil)

2 tablespoons soy sauce (low sodium)


In a small bowl, mix together the soy sauce, honey, orange juice, olive oil, mustard, red pepper flakes, salt and pepper and sesame oil. Pour the marinade into the bag and add the chicken. Seal the bag and turn to coat. Refrigerate all day.
Heat the grill to INDIRECT- Medium heat. Remove the chicken from the marinade and discard the marinade.
Place the chicken (skin side up) over INDIRECT medium heat, and cook until the meat is no longer pink at the bone, 30-35 minutes. Turn the chicken skin-side down and cook over DIRECT heat for 5 minutes or until nicely marked. Serve immediately. *To set up a grill for Indirect cooking, preheat the grill with all burners on high. Then adjust the burners on each side of the meat to medium and turn off the burners directly below the meat.

Roasted Broccoli


1 medium bunch broccoli cut into florets

1 tablespoon olive oil

coarse salt and freshly ground pepper, to taste

1 whole lemon(s), cut into wedges


Preheat oven to 450 degrees.
Toss broccoli with oil, salt and pepper. Place on a large baking sheet and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.