Prep time = 10 minutes
Cook time = 15 minutes
Serves 2
PointPlus = 6
Serving Size = 3 skewers and 8 asparagus spears
Through trying this recipe, I discovered that I really do not like asparagus. I find its flavor quite strong, and not in a good way. On the positive side, the chicken in this recipe is delicious and super fun to eat. It didn't take long at all to thread the chicken onto the skewers. In fact, I felt like quite the chef as I was doing it. I made double the amount of chicken and used the extra in chicken salad the next day - scrumptious!
Recipe:
2 (5 oz) skinless boneless chicken breasts, each cut into 6 long strips
5 tsp reduced sodium teriyaki sauce
16 asparagus spears, trimmed
2 tsp reduced-sodium soy sauce
2 tsp canola oil
Instructions:
- Preheat the oven to 375 degrees.
- Line a baking sheet with foil and spray with nonstick spray.
- Soak 6 (12-inch) wooden skewers in water 30 minutes.
- Toss together the chicken and teriyaki sauce in a medium bowl.
- Thread 2 pieces of chicken on each skewer and arrange on the prepared baking sheet.
- Place the asparagus next to the chicken in one layer.
- Brush the asparagus with the soy sauce and oil.
- Roast until the chicken is cooked through and the asparagus is tender, about 15 minutes.
(We served this recipe with brown rice.)
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