Nutrition Facts

  • One serving:
  • 1 chicken breast half
  • Calories:
  • 134
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 360 mg
  • Carbohydrate:
  • 2 g
  • Fiber:
  • 0 g
  • Protein:
  • 24 g


Lime Chicken Tacos

Lime adds zest to this easy filling for tortillas, and leftovers would be a refreshing topping to any taco salad... View this recipe »


 

Thai-Style Chicken

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From Story City, Iowa, Vicki Floden sends this finger-licking main course. Set the chicken in the peppery marinade a night early and there won't be much dinner preparation the following day.

SERVINGS: 4

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 10 min. + marinating Bake: 20 min.

Ingredients:

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons fat-free plain yogurt
  • 2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (4 ounces each)

Directions:

In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and red pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
    Drain and discard marinade. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375° for 20 minutes or until a meat thermometer reads 170°. Yield: 4 servings.


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