Strawberry Chicken
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomato sauce
|
*
|
| 1 | cup |
strawberry jam
|
*
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
ginger
ground |
|
| 4 | each |
chicken breast halves, boneless, skinless
or, 12 skinless chicken thighs |
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomato sauce
|
*
|
| 237 | ml |
strawberry jam
|
*
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
ginger
ground |
|
| 4 | each |
chicken breast halves, boneless, skinless
or, 12 skinless chicken thighs |
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
Directions
In a shallow 3 quart casserole dish, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
Rinse chicken and pat dry, then add to sauce and turn to coat.
Bake in a 400℉ (200℃) oven, basting occasionally until no longer pink.
Remove and garnish with onions.
Serve over brown rice with green beans (that's what I did anyway) or whatever side dishes you like best.
