Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | skinless, boneless chicken breast halves (1 lb total) |
| 1 1/2 tsp | grated lemon zest |
| 1 tbsp | plus 2 tsp fresh lemon juice |
| 2 | garlic cloves, crushed through a press |
| 1/2 tsp | thyme |
| 1/4 tsp | salt |
| 1/4 tsp | black pepper |
| 1 cup | carrot juice |
| 1 tbsp | cornstarch |
| large pinch | cayenne pepper |
| 2 tbsp | chopped parsley, preferably flat leaf |
Directions
1. Place chicken on a plate. Sprinkle with lemon zest, 1 tablespoon of lemon juice, the garlic, 1/4 teaspoon of thyme and 1/8 teaspoon each of salt and black pepper. Rub seasonings onto chicken. Cover loosely and set aside while you preheat broiler and broiler pan. 2. Broil chicken 4 to 5 inches from heat for about five minutes per side, or until cooked through. Transfer chicken to a clean plate and cover loosely with foil to keep warm. 3. In a small saucepan, whisk carrot juice and cornstarch until smooth. Stir in cayenne and remaining 1/4 teaspoon thyme and 1/8 teaspoon each salt and black pepper. 4. Bring carrot juice mixture to a boil over medium-high heat, stirring constantly. Cook until sauce is lightly thickened. Remove from heat, stir in remaining 2 teaspoons lemon juice and the parsley. Stir in any juices that have collected on plate under chicken. Serve sauce with chicken. Makes 4 servings. Nutritional Information per serving: 163 calories, 1.5g total fat, 0.4 g saturated fat, 0.1g dietary fiber, 27g protein, 9g carbohydrate, 66mg cholesterol, 228mg sodium.
Source: www.wholehealthmd.com