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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup low-sodium teriyaki sauce |
||
| Calories 159 | ||
| Calories from Fat 43 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 74mg | 3% | |
| Potassium 303mg | 8% | |
| Total Carbohydrate 1.1g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 26.4g | 52% | |
Ww Teriyaki Chicken
By: Redsie
Dec 3, 2008
From WW
SERVES 4
Ingredients
- 16 ounces boneless skinless chicken breasts
- 1/4 cup low-sodium teriyaki sauce
- 1 tablespoon vegetable oil
- 4 garlic cloves, pressed
- 1 teaspoon gingerroot, minced and pared
Directions
1
Place chicken in nonstick baking pan. I.2
In 1-cup glass measure, combine remaining ingredients; pour over chicken.3
Cover and refrigerate at least 1 hour.4
Preheat oven to 350°F5
Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
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