Nutrition News: Mindful Eating
1/4 cup low-sodium soy sauce
1/4 cup olive oil
2 tablespoons pure maple syrup
1/2 teaspoon black pepper
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
3 cloves garlic, minced
8 boneless, skinless chicken thighs
Trim excess fat from chicken thighs. Whisk soy sauce, oil, maple syrup, pepper, thyme, rosemary and garlic together. Pour marinade over chicken thighs in a large container or zip-close bag. Marinate chicken for 30 minutes or more in the refrigerator. Heat grill to medium-high heat. Place chicken on the grill over direct heat for 2-3 minutes per side, or until char lines appear. Move chicken to indirect heat (a top or side rack on the grill) to finish cooking until internal temperature of chicken reaches 165 F, about 5-10 minutes more. Remove from grill and serve. Serves 6.
Per serving: 342 calories; 39.2 grams protein; 5.3 grams carbohydrate; 17.6 grams fat (3.5 grams saturated); .2 grams fiber; 4 grams sugars; 190 milligrams sodium.
Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at firstname.lastname@example.org or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.