Cut chicken breast into size preferences and season with garlic & ginger seasoning, and salt & pepper to taste. Grill on a preheated pan rubbed with 1 tablespoon of olive oil. Set cooked pieces aside.
To make sauce, add all ingredients into a small saucepan and bring to a boil, then reduce to a summer until sauce thickens. Add chicken to coat.
Top rice/quinoa with steamed veggies, then grated raw carrot, the chicken in sauce. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1066g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 444 (40%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 290.3mg||89 %|
|Sodium 530mg||18 %|
|Potassium 2394.2mg||63 %|
|Total Carbohydrate 59.8g||18 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 51.3g|
|Protein 101.3g||145 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1102
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