Honey Lime Grilled Chicken and Jasmine Rice

Summer has finally arrived to the Detroit area and the last thing that sounds remotley interesting is preparing a complicated meal. Even the most seasoned cooks find making anything complicated a chore. Simple weeknight meals are life savers as I would rather be outside enjoying the season than slaving away in the kitchen. This simple marinade with ingredients available in most pantries is a wonderful choice for a simple weeknight meal. Thrown together the night before, then grilled, the chicken stays moist and most of all the grill does the work. Served with a flavorful jasmine rice, scented with lime zest, this dish is light and easy. Enjoy!

Honey Lime Grilled Chicken

Serves 2

Requires 12-24 hour marinating time

1 8 oz. boneless skinless chicken breasts

2 tablespoons reduced sodium soy sauce

1 tablespoon honey

the juice of one lime

1 tablespoon orange juice

1 teaspoon table salt

2 teaspoons black pepper

1/2 tablespoon fresh ginger, minced

1 clove garlic, minced

pinch of sesame seeds

12-24 hours prior to cooking, mix all ingredients but the chicken. Pour marinade in a large plastic freezer or storage bag and add the chicken breast. Place bag in bowl and refrigerate. 1 hour prior to cooking remove chicken from marinade set aside. Heat grill and cook chicken from about 5-8 minutes on each side. Let the chicken rest for 5 minutes then slice and serve on top rice.

Lime Scented Jasmine Rice

Serves 2

1 cup jasmine rice

1 1/2 cups water

1 tablespoon butter

pinch of table salt

zest of one lime

Bring rice, water and butter to a boil. Add salt and reduce to a simmer and place top on pot. Cook for 20 minutes. Meanwhile zest lime. Fluff rice with fork and mix in the lime zest. Serve warm.