Ginger Chicken Breasts with Chinese Coleslaw
- 6 6-oz. boneless skinless chicken breast halves
- 3 tablespoons low sodium soy sauce divided
- 2 1/2 tablespoons grated ginger divided
- 5 cloves garlic pressed, divided
- 1/2 cup rice wine vinegar divided
- 16 ounces shredded cabbage OR coleslaw mix
- 3 green onions chopped
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1/4 cup low fat mayonnaise
*LEANNE’S NOTE: This is very gingery. If you don’t like too much ginger, feel free to decrease the amount used.
SERVING SUGGESTION: Add melon kabobs on the side (alternately thread cantaloupe and honeydew chunks on bamboo skewers).
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce, vinegar and mayonnaise are gluten-free.
NUTRITION: Per serving: 269 Calories; 7g Fat; 41g Protein; 9g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 473mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 6