- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Method
Serve with: Steamed Ginger RiceIn large bowl, whisk together lemon juice, 1 tbsp (15 mL) vegetable oil, honey, five-spice powder and 1/4 tsp (1 mL) each salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 5 minutes.
In ovenproof skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.
Return all chicken to skillet. Roast in 425°F (220°C) oven until juices run clear when chicken is pierced, about 30 minutes.
Nutritional facts Per Serving without skin : about
- Sodium 226 mg
- Protein 26 g
- Calories 275.0
- Total fat 17 g
- Cholesterol 94 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
%RDI
- Iron 9.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
