* 1 medium lemon, juiced * 2 teaspoons olive oil * 1 teaspoon Splenda * 1 teaspoon ground cinnamon * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1/2 teaspoon tumeric * 4 boneless, skinless chicken breast halves
Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight. Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired.
