Five Spice Roasted Chicken
- Number of Servings: 4
Ingredients
For the marinade:•6 cloves of garlic•1 large shallot•1 tbsp grated fresh ginger•1 tbsp agave (or sugar)•1/4 cup reduced sodium soy sauce (tamari for gluten free)•1/2 tsp Chinese five-spice powder•freshly ground black pepper •16oz boneless skinkless chicken breast
In a blender combine the marinade ingredients; blend until smooth.
Place the chicken in a large, resealable zip-top bag or container and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.
Preheat oven to 400°F. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
Roast the chicken in the center of the oven 20 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 165°-170°F, about 15 minutes longer.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TERRIE0771.
Place the chicken in a large, resealable zip-top bag or container and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.
Preheat oven to 400°F. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
Roast the chicken in the center of the oven 20 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 165°-170°F, about 15 minutes longer.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TERRIE0771.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 4.1 g
- Cholesterol: 65.0 mg
- Sodium: 1,953.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.7 g
- Protein: 28.4 g
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