Easy for Entertaining
Ginger-Orange Chicken
Sautéed Bok Choy
Ingredients
- 2 green onions, trimmed and sliced
- 1 navel orange, peeled and sliced
- 1 (1-inch) piece ginger, minced
- 2 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp rice wine vinegar
- ¼ tsp dark sesame oil
Instructions
- Preheat oven to 450°F. Tear off 2 (15-inch) squares parchment paper, and place on a rimmed baking sheet.
- Divide onions, orange slices, and ginger between parchment squares; top each with chicken.
- Combine soy sauce, vinegar, and oil; drizzle over chicken. Bring parchment up and over chicken; double fold top and sides tightly to make packets, and tuck ends under to seal.
- Bake 20 minutes or until parchment is puffed and chicken is done, unfolding one packet to test for doneness.
Side Dish Ingredients
- 2 heads baby bok choy, halved lengthwise
- 1 Tbsp olive oil
- 2 Tbsp water
- 1 Tbsp low-sodium soy sauce
Side Dish Instructions
- Cook bok choy in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender, stirring often, and adding water; stir in soy sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
226
|
78
|
304
|
| Fat (g) | 4 | 7 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 18 | 3 | 21 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 874 | 361 | 1235 |
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