• 1/4 cup olive oil

• 1/4 cup white wine vinegar

• 1 and 1/2 Tbsp grated ginger root

• 1/2 Tbsp ground cumin

• 1/2 Tbsp ground coriander

• 1 and 1/2 Tbsp Dijon mustard

• Salt and pepper to taste

• 4 boneless, skinless chicken breasts (4 oz portions)

Directions: 

Combine all ingredients in a small bowl and whisk.

Trim fat off chicken and place in zip lock bag.  Add all but 3 Tbsp of marinade.

Refrigerate chicken for 30 to 60 minutes.

Grill as desired using remainder of marinade to baste while cooking.

Serves 4

330 calories and 28 grams of protein per serving