Teriyaki Sticky Chicken Ww 4 Points Recipes

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TERIYAKI STICKY CHICKEN (WW 4 POINTS)



Teriyaki Sticky Chicken (Ww 4 Points) image

Make and share this Teriyaki Sticky Chicken (Ww 4 Points) recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons light teriyaki sauce
1 teaspoon dry mustard

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard.
  • Spray and 8X8 inch baking dish with non-stick cooking spray.
  • Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce.
  • Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.
  • Serve with rice for additional points.

Nutrition Facts : Calories 206.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 474.2, Carbohydrate 17.8, Fiber 0.1, Sugar 16.9, Protein 25.7

WW 4 POINTS - POLLO PIBIL



Ww 4 Points - Pollo Pibil image

From WW Slim Ways Mexican Cookbook. You'll need to start making this 2 days before serving. It is customarily baked in banana leaves, which lend a distinctive flavor, but foil works fine.

Provided by mariposa13

Categories     Chicken Breast

Time P2DT25m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/2 teaspoons achiote seeds
1 teaspoon coriander seed
1 teaspoon salt
1/2 teaspoon whole black peppercorn
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon cumin seed
2 whole cloves
1 teaspoon cider vinegar
2 large garlic cloves, crushed
1/2 teaspoon all-purpose flour
1 tablespoon fresh lime juice
1 tablespoon grapefruit juice
1 tablespoon fresh orange juice
2 teaspoons grated orange zest
15 ounces chicken breasts (boneless, skinless)
1 teaspoon corn oil
1 cup thinly sliced onion
2 medium fresh hot chili peppers, roasted, peeled, seeded, and sliced
1 medium tomatoes, cut into 4 equal slices

Steps:

  • To prepare the achiote paste, in spice mill or mini-jar blender, combine achiote and coriander seeds, salt, peppercorns, cinnamon, oregano, cumin seeds and cloves; process to a coarse powder.
  • Transfer spice mixture to small bowl. Add vinegar, garlic and flour; stir to combine. Let mixture stand overnight.
  • To prepare chicken, in gallon-size sealable plastic bag, combine prepared achiote paste, lime juice, grapefruit juice, orange juice and zest; add chicken. Seal bag, squeezing out air, turn to coat chicken. Refridgerate overnight, turning bag occasionally.
  • To prepare vegetables, in medium non-stick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 10-12 minute until onion is golden brown. Stir in peppers, remove from heat.
  • Preheat oven to 350. Line baking sheet with foil. Cut four 12 inch squares of heavy duty foil; spray with nonstick cooking spray (omit this if using banana leaves).
  • Drain chicken, discard marinade. On each prepared foil square (or banana leaf) place one quarter of the chicken, one quarter of the onion-pepper mixture, and one tomato slice. Fold sides over filling, crimping to seal. Place packets on prepared baking sheet; bake 20 min until chicken is cooked through. Let stand 10 min; open packets carefully.
  • 4 points per serving (1 packet).

Nutrition Facts : Calories 227.2, Fat 11.2, SaturatedFat 3, Cholesterol 68, Sodium 652.1, Carbohydrate 8, Fiber 1.5, Sugar 3.3, Protein 23.1

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