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Ingredients
- 1 Tbsp. chopped cilantro
- 1 Tbsp. rice wine vinegar
- 1 tsp soy sauce, low sodium
- 1/2 tsp chopped ginger
- 1 x Clove garlic chopped
- 8 ounce boneless skinless chicken breasts
- 1 lrg baking potatoes scrubbed and cut into 8 wedges
Directions
- To prepare the marinade, in a gallon-size sealable plastic bag, combine the cilantro, vinegar, soy sauce, ginger and garlic; add in the chicken. Chill 30 min.
- Preheat the oven to 350F. Spray a 10x6" 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, about 15 min longer. Uncover and bake till the chicken is cooked through and the potato is tender, about 15 min longer. Serve the chicken and potato, spooning any remaining pan juices over the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 2 servings | |
| Calories 193 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 145mg | 6% |
| Potassium 790mg | 23% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.18g | 1% |
| Protein 20.05g | 32% |
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