Diabetes Care and Education - A Dietetic Practice Group of the American Dietetic Association

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Orange Chicken

Ingredients:

4 boneless, skinless chicken breast halves (about 16 ounces)
6 cups orange juice
1 garlic clove
½ teaspoon. ground black pepper
1 tablespoon ground ginger
1 teaspoon ground tarragon
¼ cup all purpose white flour

Directions:

Mix everything, except the flour, together and marinate the chicken breasts over night in refrigerator.
Place chicken in a roasting pan and bake at 375º for 30 minutes.
Meanwhile, simmer marinade for 10 minutes, then whisk in flour
and simmer until thickened.
Place chicken breasts in sauce and simmer on low for 10 minutes.

Nutrition Facts
Serving Size ¼ recipe (496 g)
Servings Per Recipe 4

Amount Per Serving

Calories 328

** Total Fat 2.3 g

Saturated Fat 0.5 g

Monounsaturated Fat 0.5 g

Polyunsaturated Fat 0.5 g

Total Carbohydrate 46.3 g
(after subtracting fiber =
45.0 g)

Dietary Fiber 1.3 g

Sugars 38.1 g

Protein 29.9 g

Sodium 78.5 mg

** Total fat is higher than the sum of each fat due to the fact that some food items may not have its complete nutrition information entered in the software.

Exchanges per Serving 3 lean meat (3 oz cked wt.)
3 fruit

3 Carbohydrate Choices

Courtesy of:
Chef Robert Jinks

Menu Suggestions:
Serve it with a green salad and steamed broccoli.

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This information is provided as a public service by DCE a dietetic practice group of the American Dietetic Association and the information is not intended to replace medical advice. Individuals should contact a registered dietitian to answer food and nutrition-related questions or for nutrition services. All information is the property of DCE DPG/ADA and may not be copied or modified for commercial purposes without the written consent of DCE DPG/ADA.