Recipe courtesy of linda98ny
2 servings 4 pts each
1Tbs minced cilantro
1Tbs rice-wine vinegar
1 tsp soy sauce
1/2 tsp minced peeled gingerroot
1 garlic clove, minced
2 4-oz skinless boneless chicken breasts
1 lg baking potato scrubbed and cut into 8 wedges
1. To prepare the marinade, in a lg Ziploc bag, combine cilantro, vinegar, soy sauce, ginger and garlic; add the chicken. Seal bag and squeeze out air; refrigerate for at least 30 min.
2. Preheat oven to 350. Spray a 10x6 baking pan with nonstick cooking spray.
3. Transfer the chicken and marinade to the pan; add the potato. Bake covered until the chicken and potato are partially cooked, about 15 min. Uncover and bake
until the chicken is cooked through and the potato is tender, about 15 min longer. Serve and spoon any remaining pan juices over the chicken.
Per serving: 238 calories, 2g total fat, 0g saturated
fat, 66mg cholesterol, 184 mg sodium, 25g total
carbohydrate, 3g fiber, 30g protein, 34mg calcium
2 servings 4 pts each
1Tbs minced cilantro
1Tbs rice-wine vinegar
1 tsp soy sauce
1/2 tsp minced peeled gingerroot
1 garlic clove, minced
2 4-oz skinless boneless chicken breasts
1 lg baking potato scrubbed and cut into 8 wedges
1. To prepare the marinade, in a lg Ziploc bag, combine cilantro, vinegar, soy sauce, ginger and garlic; add the chicken. Seal bag and squeeze out air; refrigerate for at least 30 min.
2. Preheat oven to 350. Spray a 10x6 baking pan with nonstick cooking spray.
3. Transfer the chicken and marinade to the pan; add the potato. Bake covered until the chicken and potato are partially cooked, about 15 min. Uncover and bake
until the chicken is cooked through and the potato is tender, about 15 min longer. Serve and spoon any remaining pan juices over the chicken.
Per serving: 238 calories, 2g total fat, 0g saturated
fat, 66mg cholesterol, 184 mg sodium, 25g total
carbohydrate, 3g fiber, 30g protein, 34mg calcium
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