Holly's Asian Chicken & Vegetables in Gingered Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp. honey 3 tbsp low sodium soy sauce2 tbsp orange juice2 tsp ground ginger2 cups asparagus pieces (2" pieces)1 cup julienne-cut carrots 1 cup thinly sliced yellow pepper4 small boneless, skinless chicken breasts(about 1 lb.)4 pieces aluminum foil - 12" x 18" each1 tbsp toasted sesame seeds
Preheat oven to 425. Mix honey, low sodium soy sauce, orange juice & ginger in small bowl. Place vegetables in large bowl. Add 1/2 of honey mixture to vegetables, toss to coat well.
Place 1 cup of veggie mixture on each sheet of aluminum foil. Top with 1 piece chicken breast.
Spoon 1 tbsp of remaining honey mixture over each chicken breast. Sprinkle with sesame seeds. Bring up foil sides, double fold top & ends to seal tightly. Place on large baking sheet.
Bake 15 - 20 minutes or until chicken is done & veggies are crisp tender. Place each packet in a shallow soup bowl. Carefully open & slid chicken & veggies into bowl.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLYDENNIS456.
Place 1 cup of veggie mixture on each sheet of aluminum foil. Top with 1 piece chicken breast.
Spoon 1 tbsp of remaining honey mixture over each chicken breast. Sprinkle with sesame seeds. Bring up foil sides, double fold top & ends to seal tightly. Place on large baking sheet.
Bake 15 - 20 minutes or until chicken is done & veggies are crisp tender. Place each packet in a shallow soup bowl. Carefully open & slid chicken & veggies into bowl.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLYDENNIS456.
Nutritional Info Amount Per Serving
- Calories: 456.8
- Total Fat: 11.8 g
- Cholesterol: 156.6 mg
- Sodium: 837.2 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 3.7 g
- Protein: 61.7 g
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