trial recipe

• 2 tablespoon(s) orange-juice concentrate, thawed
• 1 tablespoon(s) finely chopped chipotle peppers in adobo sauce (see Note)
• 1 tablespoon(s) balsamic vinegar
• 1 teaspoon(s) Dijon mustard
• 1 pound(s) boneless, skinless chicken breasts, trimmed
• Salt to taste

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Directions

1. Preheat grill or broiler.
2. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses, and mustard in a small bowl.
3. Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.
   Carb Servings: 3 1/2 very lean meat. Carbohydrate Servings: 1/2. Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).

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