Soy-Marinated Chicken Breasts
1. In large zip-top plastic bag, combine garlic, soy sauce, lime juice, honey, vinegar, oil and Worcestershire; add chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
2. Heat large, nonstick skillet over medium heat. Remove chicken from marinade and add to skillet; discard marinade. Cover and cook chicken 12 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise into ½-inch-thick slices.
- 4 g Fat
- 1 g Saturated
- 73 mg Cholesterol
- 190 mg Sodium
- 2 g Carbohydrates
- 0 g Fiber
- 1 g Sugars
- 1 g Added Sugars
- 27 g Protein
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Nutritional Information
- 4 g Fat
- 1 g Saturated
- 73 mg Cholesterol
- 190 mg Sodium
- 2 g Carbohydrates
- 0 g Fiber
- 1 g Sugars
- 1 g Added Sugars
- 27 g Protein
Directions
1. In large zip-top plastic bag, combine garlic, soy sauce, lime juice, honey, vinegar, oil and Worcestershire; add chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
2. Heat large, nonstick skillet over medium heat. Remove chicken from marinade and add to skillet; discard marinade. Cover and cook chicken 12 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise into ½-inch-thick slices.