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Miso-Lime Marinated Chicken Strips

2 tablespoons white miso

2 tablespoons lime juice

Zest of 1 lime

1 teaspoon ground black pepper

1 tablespoon honey

1 teaspoon chili-garlic paste

2 boneless, skinless chicken breasts (about 1 pound), cut into strips

In a zip-close plastic bag, combine the miso, lime juice, lime zest, black pepper, honey and chili-garlic paste. Squish around in the bag until well combined. Place the chicken strips into the bag and squeeze out any air. Refrigerate for 6-8 hours.

When ready to cook, heat the oven to 450 degrees or heat the grill to medium-high. If using the oven, place a wire rack over a baking sheet and mist with cooking spray.

Drain the chicken, discarding the marinade. Arrange the chicken strips over the rack-baking sheet or on the grates of the heated grill. Grill for 2 minutes or roast for 4 to 5 minutes, or until the chicken reaches an internal temperature of 160 degrees. Let rest for 5 minutes.

Serves four.

Nutrition values per serving: 160 calories, 2 g fat (0 g saturated), 8 g carbohydrates, 2 g fiber, 6 g sugar, 28 g protein, 65 mg cholesterol, 340 mg sodium.

Alison Ladman for The Associated Press

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