Five Spice Chicken
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
red skinned potatoes
quartered |
|
| ½ | pound |
beans
ground |
|
| 1 | each |
tomatoes
chopped |
|
| 1 | tablespoon |
olive oil
plus 2 tsp |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
chinese five spice powder
|
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
red skinned potatoes
quartered |
|
| 226.8 | g |
beans
ground |
|
| 1 | each |
tomatoes
chopped |
|
| 15 | ml |
olive oil
plus 2 tsp |
|
| 5 | ml |
oregano
dried |
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
chinese five spice powder
|
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
Directions
Cook potatoes in large pot boiling wter 15 minutes, until almost tender.
Add beans; cook 5 minutes or until tender. Drain; tranfer to large bowl. Add tomato, 1 tablespoon oil, oregano, ¾ teaspoon salt and pepper.
Heat broiler. Coat broiler rack with nonstick cooking spray. Mix five-spice pwder, 2 teaspoons oil and ½ teaspoon salt in small bowl.
Rub mixture over chicken. Place chicken on prepared rack.
Broil 4 inches from heat 6 minutes, turning once. Serve immediately.
