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Soy-Marinated Chicken Breasts

Soy-Marinated Chicken Breasts

Prep time: 10 minutes, plus marinating and standing
Cook: 12 minutes
Serves: 6

  • 4 garlic cloves, minced
  • ⅓ cup less sodium soy sauce
  • 3 tablespoons fresh lime juice
  • 1½ tablespoons honey
  • 1½ tablespoons rice vinegar
  • 1½ tablespoons sesame oil
  • 1 tablespoon
  • Worcestershire sauce
  • 1¾ pounds boneless, skinless chicken breasts


  1. In large zip-top plastic bag, combine garlic, soy sauce, lime juice, honey, vinegar, oil and Worcestershire; add chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
  2. Heat large, nonstick skillet over medium heat. Remove chicken from marinade and add to skillet; discard marinade. Cover and cook chicken 12 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise into ½-inch-thick slices.

Per serving (1 chicken breast): 156 Calories, 4g Fat (1g Saturated), 73mg Cholesterol, 190mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 1g Added Sugars, 27g Protein

Chef Tip: Use Soy-Marinated Chicken Breasts in dishes such as Vietnamese chicken sandwiches with pickled carrots, cucumbers and daikon, or in an Asian-inspired avocado, kale, peanut and red cabbage grain bowl.

Dietitian Tip: A recipe like this is great for meal prepping. Make a batch or two at the beginning of the week and have fun with fi guring out your favorite ways to use it!

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