Ingredients
- 1 1/2 squares
- 1 garlic clove
- 1 green pepper
- 200 gr pineapple chunks (canned)
- 130 gr boned
- 95 gr carrot (grated)
- 26 gr lettuce (shredded)
- 10 ml lemon juice
- 10 ml chicken bouillon
- 5 ml soy sauce
- 5 gr cornstarch
- 2 gr salt
- 2 gr cider
- 2 gr lemon rind (grated)
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 10 cm from heat, turning once until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is broiled, place on two individual serving plates. Pour Lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce. From Weight Watchers International Cookbook.
