In a glass dish or sealable plastic bag, combine the concentrated lemonade, garlic and ginger. Add the chicken, thoroughly coating it with the marinade. Cover the dish or seal the bag and refrigerate for 2 to 4 hours.
Preheat the grill, setting the burners to high. Oil the grate.
Reserve the marinade. Grill the chicken for about 15 minutes, or until fully cooked, turning it halfway through the cooking.
In a saucepan, combine the reserved marinade and the chicken broth. Bring to a boil and continue boiling for 3 or
4 minutes. Season lightly with salt and pepper.
When ready to serve, cut the chicken into strips. Drizzle
with the sauce and top with the fresh herbs.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.