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Thai-Style Chicken

By: Vicki Floden

"From Story City, Iowa, Vicki Floden sends this finger-licking main course. Set the chicken in the peppery marinade a night early and there won't be much dinner preparation the following day."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons minced fresh basil
2 tablespoons fat-free plain yogurt
2 teaspoons grated lemon peel
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 (4 ounce) boneless, skinless chicken breast halves

Directions

In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and red pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Place chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees F for 20 minutes or until a meat thermometer reads 170 degrees F.

Footnotes

Nutritional Analysis: 1 chicken breast half equals 134 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 360 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 3 lean meat.