YIELD Makes 10 servings

INGREDIENTS

3 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes

PREPARATION:

  1. Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.
  2. Preheat oven to 350°F. Line roasting pan with aluminum foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Sodium 475 mg
Protein 32 g
Fiber <1 g
Carbohydrate 4 g
Cholesterol 78 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 13 %
Calories 178
DIETARY EXCHANGE:
Meat 4

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