The Fat Resistance Diet: 5 Bonus Recipes
Makes 2 servings
2 8-ounce skinless, boneless chicken breasts
1/4 cup unsweetened pomegranate juice
Juice of 1 lemon or lime
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper
Olive oil spray
3 cups chopped romaine lettuce
Cut the chicken into thin slices. To make the marinade, mix the pomegranate juice, lemon juice, extra virgin olive oil, garlic, and parsley in a large bowl; season with salt and pepper. Add the chicken and coat well with the marinade. Cover the bowl and place in the refrigerator for 10 minutes to marinate.
Heat a nonstick frying pan and coat it with olive oil spray. Put the chicken in the pan and cook over medium heat for 7 to 8 minutes, turning occasionally, until cooked through. Discard the remaining marinade. Serve the chicken over a bed of romaine lettuce.
Nutrition facts per serving: 290 calories, 54g protein, 9g carbohydrate, 4g fat (1g saturated), 2g fiber
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