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Ingredientes
- 4 x Bone-in chicken breast halves, with skin
- 1/2 c. Water
- 2 c. Baby cut carrots
- 2 c. Sugar snap peas
- 1/4 c. Orange marmalade
- 2 Tbsp. Hoisin sauce
- 1 Tbsp. Oil
- 1/4 tsp Salt
Direcciones
- 1. Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan.
- 2. In small bowl, combine all glaze ingredients; mix well. Brush about 2 Tbsp. glaze over chicken. Bake at 425 degrees for 25 min.
- 3. Meanwhile, in medium saucepan, bring water to a boil. Add in carrots; bring to a boil. Cover; simmer 8 to 10 min or possibly till carrots are crisp-tender. Drain. Add in carrots and sugar snap peas to baking pan.
- Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 min or possibly till chicken is fork-tender, its juices run clear and vegetables are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 35 | 22% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 381mg | 16% |
| Potassium 389mg | 11% |
| Total Carbs 30.01g | 8% |
| Dietary Fiber 5.0g | 17% |
| Sugars 21.65g | 14% |
| Protein 2.37g | 4% |
