Janet's recipe
Marinate chicken in zip lock bag with no air, overnight.
Drain chicken and bake at 450 for 10 minutes. Reduce to 350. Pour off and discard pan liquid. Bake 30 minutes until tender. Brush 2 to 3 times with marinade.
Jasmine rice:
1 cup medium grain japanese rice with 1 1/4 cup cold water with 1/2 t salt.
Cover and soak 1 to 2 hours. Over high heat, bring to boil, reduce and simmer 12 minutes. Let stand 5 minutes.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 105 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3020.3mg | 104 % | |
Potassium 290.5mg | 8 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 8.6g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database 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: 105
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