Honey-Teriyaki Chicken
Prep: 10 minutes
Bake: 25 minutes • Serves: 4
Nonstick cooking spray
1/2 cup honey
3 tablespoons less-sodium soy sauce
2 tablespoons packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
4 boneless, skinless chicken breasts (about 5 ounces each)
2 packages (8.8 ounces each) ready to serve jasmine rice
Chopped fresh cilantro and/or green onions for garnish (optional)
1/2 cup honey
3 tablespoons less-sodium soy sauce
2 tablespoons packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
4 boneless, skinless chicken breasts (about 5 ounces each)
2 packages (8.8 ounces each) ready to serve jasmine rice
Chopped fresh cilantro and/or green onions for garnish (optional)
1. Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, whisk honey, soy sauce, sugar, garlic powder and ginger. Place chicken in prepared dish; pour honey mixture over chicken and bake 25 minutes or until internal temperature of chicken reaches 165°. Reserve sauce remaining in dish.
2. Prepare rice as label directs. Makes about 4 cups.
3. Serve chicken with rice topped with reserved sauce and garnished with cilantro and/or onions, if desired.
Approximate nutritional values per serving (1 chicken breast, 1 cup rice):
481 Calories, 8g Fat (1g Saturated), 83mg Cholesterol,
695mg Sodium, 73g Carbohydrates, 1g Fiber, 31g Protein