Serves 4
219 cal · 250 min
Soy Marinated Chicken
Recipe GLPRda0f7ff0bb4bb1
Tender boneless, skinless chicken breasts marinated in a simple blend of low-sodium soy sauce and fresh orange juice, then baked with orange slices until golden and cooked through. This straightforward dish delivers bright, savory-sweet flavors with minimal preparation.
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Ingredients
4 whole boneless, skinless chicken breasts
2 tablespoons low-sodium soy sauce
1 large fresh orange
non-stick cooking spray
Directions
Wash your hands with soap and warm water. Cut the orange into thin round slices and set them aside.
Place the 4 chicken breasts into a 1-gallon resealable plastic bag. Squeeze the juice from the remaining orange into the bag, then add the low-sodium soy sauce.
Seal the bag and gently massage it for a minute to ensure the marinade evenly coats all the chicken. Place the sealed bag in the refrigerator and marinate for at least 4 hours, or up to overnight.
Preheat your oven to 350°F. Lightly spray a shallow baking dish with non-stick cooking spray, making sure it is large enough to hold all 4 chicken breasts in a single layer.
Remove the chicken breasts from the marinade bag and arrange them in a single layer in the prepared baking dish. Discard the marinade and bag.
Bake the chicken uncovered for 20 minutes.
Flip each chicken breast over, then arrange the reserved orange slices on top of each piece. Return to the oven and bake for an additional 15 minutes.
Insert an instant-read food thermometer into the thickest part of a chicken breast without touching bone. The internal temperature should reach 165°F. If needed, bake for a few more minutes until this temperature is reached.
Remove from the oven and serve the chicken warm, optionally topped with an orange slice from the baking dish.
