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Ingredientes
- 1 Tbsp. Chopped Parsley Note 1
- 1 Tbsp. Rice Wine Vinegar
- 1 tsp Soy Sauce Low Sodium
- 1/4 tsp Grnd Ginger Note 2
- 1 x Clove Garlic Chopped
- 2 x Skinless Boneless Chicken Breast (4 Ounce Each)
- 1 lrg Potato Scrubbed And Cut In 8 Wedges
Direcciones
- Note 1: Original recipe used chopped cilantro Note 2: Original recipe used 1/2 tsp chopped peeled gingerroot
- To prepare the marinade, in a gallon-size sealable plastic bag, combine the parsley, vinegar, soy sauce, ginger and garlic; add in the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Chill 30 minutes.
- Preheat the oven to 350F. Spray a 10 x 6" baking pan with nonstick cooking spray.
- Transfer the chicken and marinade to the pan; add in the potato. Bake, covered, till the chicken and potato are partially cooked. Uncover and bake till 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.
- NOTES : This was very good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 2 servings | |
| Calories 162 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 127mg | 5% |
| Potassium 716mg | 20% |
| Total Carbs 24.9g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.17g | 1% |
| Protein 13.67g | 22% |
