1/2 cup fresh mint leaves
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
4 cloves garlic
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
Fresh mint sprigs (optional)
1. For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth.
2. Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
3. Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)
If desired, garnish with mint sprigs.
Nutrition Facts per serving: 202 cal., 6 g total fat (1 g sat. fat), 82 mg chol., 228 mg sodium, 2 g carbo., 0 g fiber, 34 g pro.