Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl, combine marmalade, lemon juice and mustard; reserve 2/3 cup mixture. prepare and heat grill until coals turn gray or follow directions for gas or electric grill. grill chicken until tender, about 10 minutes per side, basting frequently with 1/3 cup lemon-juice mixture. arrange spinach, oranges and onion on 4 individual serving plates. slice each chicken breast crosswise; place on top of salads. drizzle with remaining 2/3 cup lemon-juice mixture.

Target recipe: score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately.