Five ingredients....nice and simple...
Adapted from The South Beach Diet by Arthur Agaston, M.D.
1 Tbsp fresh lemon juice
1 1/2 tsp grated fresh ginger
1/2 tsp freshly ground black pepper
2 cloves of garlic
4 boneless, skin chicken breast halves
Combine the lemon juice, ginger, pepper, and garlic in a small bowl.
Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high heat, until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.
I added about 1 Tbsp of dry white wine to the ginger mixture and marinated for about 1 hour. The chicken breasts I had on hand were fairly thick, so the cook time was a bit longer...and the stove top temperature was reduce to medium to keep the chickens' exteriors from over browning before the insides were fully cooked.
Ross loved it. I found it sort of boring. But not all meals need be elaborate or gourmet...
The meat needed a little something more to help the flavors really sing. Maybe a touch of salt. Maybe a dollop of honey. Maybe more time to marinade. Who knows really. But the garlic and ginger did provide a great base to play upon. The sauteed vegetables greatly outshone the poultry, but sadly I can't recall what I toss in to season them.