 | | Cider Basted Chicken |
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6 skinless boneless chicken breast halves
1 cup apple juice
1/2 cup lemon juice
1/4 cup brown sugar
2 fluid ounces low-sodium soy sauce
1 clove garlic
2 tablespoons olive oil
2 tablespoon fresh parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 chopped carrot
2 cups zucchini
2 cups yellow squash
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| Instructions |
| Combine liquid ingredients into a marinade. Add chicken breasts and marinate overnight (or for at least 30 minutes). Remove chicken from marinade and pat dry with a paper towel. Sauté the julienned carrots, zucchini and yellow squash, add the chicken breasts and bake in the oven at 350 degrees F. for 20 minutes until the chicken and vegetables are cooked and tender. Serve with rice as a main dish.
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| Notes: Excellent source of Vitamin C, A, B6 Folacin and Niacin. Good source of Vitamin B1, B2, Zinc and Iron. Serves 6
Total Calories 211 Protein 23g Carbohydrate 22g Fat 4g Cholesterol 51mg
Dietary Fiber 3g %Calories from Fat 17%
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