ginger-spiced chicken

By barbgreenfield

Servings Per Recipe 4 servings Calories290, Total Fat (g)5, Saturated Fat (g)1, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)66, Sodium (mg)209, Carbohydrate (g)30, Total Sugar (g)6, Fiber (g)1, Protein (g)29, Vitamin A (DV%)0, Vitamin C (DV%)33, Calcium (DV%)4, Iron (DV%)12, Starch (d.e.)1.5, Fruit (d.e.).5, Very Lean Meat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 medium skinless, boneless chicken breast halves (about 1 pound total)
• 4 green onions, finely chopped
• 1/2 cup orange juice
• 1 tablespoon brown sugar
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground corinader
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• Nonstick cooking spray
• 2 cups hot cooked basmati or long grain rice

Preparation

Step 1

1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine green onions, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, cinnamon, and black pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 6 hours, turning bag occasionally. Drain chicken, reserving marinade.

2. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken.

3. Bake, uncovered, in a 375 degree F oven about 20 minutes or until chicken is tender and no longer pink. Transfer chicken to a serving platter. Strain the juices remaining in baking dish; stir juices into rice. Serve the chicken with rice. Makes 4 servings.