Garlic Ginger Chicken and Potatoes
1 tablespoon minced cilantro
1 tablespoon rice-wine vinegar
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced peeled gingerroot
1 garlic clove, minced
Two 4-ounce skinless boneless chicken breasts
1 large baking potato, scrubbed and cut into 8 wedges
1. To prepare the marinade, in a gallon-size sealable plastic bag, combine the
cilantro, vinegar, soy sauce, ginger and garlic; add the chicken. Seal the bag,
squeezing out the air; turn to coat the chicken. Refrigerate 30 minutes.
2. Preheat the oven to 350º F. Spray a 10 X 6" baking pan with nonstick cooking
3. Transfer the chicken and marinade to the pan; add the potato. Bake, covered,
until the chicken and potato are partially cooked, about 15 minutes longer.
Uncover and bake until the chicken is cooked through and the potato is tender,
about 15 minutes longer. Serve the chicken and potato, spooning any remaining
pan juices over the chicken.
PER SERVING: 238 Calories, 2 g Total Fat, 0 g Saturated Fat, 66 mg Cholesterol,
184 mg Sodium, 25 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 34 mg
SERVING PROVIDES: 1 Bread, 3 Protein/Milks.
POINTS PER SERVING: 4.
MAKES 2 SERVINGS