Teriyaki Chicken
| Nutrition Information | |
| Calories: | 180 |
| Total Fat: | 3g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 75mg |
| Sodium: | 400mg |
| Carbohydrates: | 10g |
| Dietary Fiber: | 0g |
| Sugars: | 9g |
| Protein: | 28g |
| Vitamin A: | 0iu (0%) |
| Vitamin C: | 3.6mg (6%) |
| Calcium: | 20mg (2%) |
| Iron: | 1.1mg (6%) |
Ingredients
Instructions
This dish goes well with rice and broccoli.
1/2 cup sliced green onion
1/4 cup light soy sauce
8-ounce can crushed pineapple in heavy syrup
6 chicken breast halves
Combine first 3 ingredients in medium-sized baking dish. Add chicken breast halves, coating well in sauce. Cover and refrigerate until ready to bake-at least one hour.
Preheat oven to 350º. Bake chicken until no longer pink in center, about 20 minutes; spoon glaze over the top a few times during cooking and at the end to serve.
Total Preparation & Cooking Time: 25 min. (5 Prep, 20 Cook)
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