Skinny Orange Shredded Chicken, Baked or Crock-Pot Recipe

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Oh my this chicken dish is wonderful! It can be baked in the oven or made in a crock-pot. The sauce is super packed with flavor, using barbecue sauce and orange juice concentrate! Each skinny serving has 294 calories, 1 gram of fat and 7 Weight Watchers POINTS PLUS. This includes serving over brown rice. The points plus are cut to 5 if served over veggies, see serving tips below. A must try…You’ll love it!

Prep time:
Cook time:
Servings: 5 servings
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Ingredients

Cost per serving $1.16 view details
  • ⅔ cup dry basmati brown or regular brown rice
  • 1¼ pounds chicken breasts, boneless skinless
  • 1 cup onions, chopped
  • ½ cup frozen orange juice concentrate
  • ½ cup barbecue sauce (I used Sweet Baby Ray’s)
  • 1½ tablespoons reduced sodium soy sauce
  • 2 teaspoons fresh garlic, chopped
  • 1 teaspoon ginger (in a jar)
  • ⅛ teaspoon red pepper flakes

Directions

  1. To Cook Rice: In a small pot, add rice and 1⅓ cups water. Bring to a boil, turn down to simmer, cover and cook about 30 minutes until all water is absorbed. Remove from pot and set aside.
  2. To Cook Chicken in Oven: Preheat oven to 350 degrees. Place chicken in a 9” baking pan. Place onions on top. In a small bowl add frozen orange juice concentrate. Heat in microwave for about 20 seconds until mostly thawed. Stir in barbecue sauce, soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour sauce over chicken. Cover and bake for 45 minutes. When done cooking, remove chicken from pan to a plate. Shred chicken.
  3. To Cook in Crock-Pot: Add chicken to crock-pot. Place onions on top. In a small bowl add frozen orange juice concentrate. Heat in microwave for about 20 seconds until mostly thawed. Stir in barbecue sauce, soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour sauce over chicken. Cover and cook on high for about 2-2½ hours. *Note: Cook times vary depending on your crock-pot. This recipe only took 2-2½ hours in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary! When fully cooked, remove chicken from crock pot to a plate. Shred chicken.
  4. To Thicken Sauce: Add orange sauce to a small pot. Bring to a boil, turn down to simmer and cook uncovered for about 8 minutes.
  5. To Serve: Add ½ cup rice to a plate or bowl. Place ¾ cup chicken on rice. Spoon about 3-4 tablespoons of sauce over the top.
  6. Makes 5 servings (each serving, ¾ cup chicken, ½ cup rice and about 3-4 tablespoons sauce)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 179g
Recipe makes 5 servings
Calories 255  
Calories from Fat 77 30%
Total Fat 8.56g 11%
Saturated Fat 2.43g 10%
Trans Fat 0.11g  
Cholesterol 58mg 19%
Sodium 499mg 21%
Potassium 499mg 14%
Total Carbs 23.39g 6%
Dietary Fiber 0.9g 3%
Sugars 18.45g 12%
Protein 20.23g 32%
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Comments

  • Skinny Kitchen with Nancy Fox
    August 19, 2013
    The true nutrition facts:

    SKINNY FACTS:for ¾ cup chicken and 3-4T sauce and ½ cup brown rice
    294 calories, 1g fat, 26g protein, 45g carbs, 1g fiber, 415mg sodium, 18g sugar

    Weight Watchers (old points) 6 (with brown rice)
    Weight Watchers POINTS PLUS 7 (with brown rice)

    Weight Watchers (old points) 4 (chicken only without rice)
    Weight Watchers POINTS PLUS 5 (chicken only without rice)

    For more skinny recipes, please join me at: http://www.skinnykitchen.com

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