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Weeknight Oriental Chicken

This dish has all the markings for a family favorite weeknight dinner: it’s quick, uncomplicated and full of flavor. This chicken recipe, along with long grain rice and a mixed salad, gets the job done efficiently and nutritiously, with time left over for homework or a movie.

Servings: 3 (4 oz each)
Yields: 12 oz.

Ingredients

12 oz chicken breast

For the marinade:

2 tbsp FIFTY50 No Sugar Added Peanut Butter
3 tbsp less sodium soy sauce
1 tbsp olive oil
1 large clove garlic, minced

Directions

  1. Preheat the oven to 400° F. Line a rimmed baking pan with aluminum foil and coat with vegetable spray. Set aside.
  2. Cut the chicken into chunks and place them in a medium bowl. Set aside.
  3. To prepare the marinade, combine the remaining ingredients (peanut butter through garlic) in a small bowl and whisk until smooth.
  4. Pour the marinade over the chicken to coat evenly. Cover and refrigerate for one hour.
  5. Arrange the chicken on the prepared baking pan. Spoon on the marinade to coat. Bake 10 minutes. Turn the chicken over and bake another 5 minutes. Remove from the oven and serve over rice.

Nutrition Facts

Calories 240

Total Fat 13g

Saturated Fat 2g

Cholesterol 73mg

Sodium 323mg

Total Carbohydrates 4g

Dietary Fiber 1g

Total Sugars 0g

Added Sugars 0g

Protein 27g

Glycemic Index Low