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| Full meal: Rice, carrots, and Kickin' Chicken! |
PREP 5 MIN COOK 35-45 MIN SERVES 6
12 boneless, skinless chicken thighs or
6 boneless, skinless chicken breasts (about 2 1/4 lbs / 1 kg)
3/4 cup bottled light peanut sauce
1/2 cup medium or hot salsa
1/4 cup chopped fresh basil leaves
1. Preheat oven to 400'. Spray a 9x13" baking pan with cooking spray.
Arrange chicken thighs in pan in a single layer. If using chicken breasts,
cut them in half to make them fit in pan if necessary.
2. Combine peanut sauce, salsa, and basil in a medium bowl.
Pour sauce evenly over chicken and make sure all pieces are well-coated with sauce.
Bake, uncovered, for 40 to 45 minutes for thighs and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.
3. To serve, arrange chicken on a serving platter and pour extra sauce from pan over top.
PER SERVING:
(2 THIGHS PLUS SAUCE) 234 CAL, 8.8G FAT, 29 G PROT, 5G CARB, 0.4G FIB, 126MG CHOL, 546MG SOD
PointsPlus Value: 6
(1 BREAST PLUS SAUCE) 241 CAL, 5G FAT, 41G PROT, 5G CARB, 0.4G FIB, 99MG CHOL, 526MG SOD
PointsPlus Value: 6
Super filling and delicious!! I used the chicken breasts and cut them up in med-sized chunks. I found the peanut sauce in the Asian isle of our local grocery store however there are notes online stating that it can be found near salad dressings or barbecue sauces.
The spicy-factor for this recipe can be adjusted to your taste-bud-liking by choosing sauces that suit your heat-tolerance levels. You can choose your "sauce" rating for both the salsa and peanut sauces - most come in various 'ratings' such as: mild, med and spicy.
We used a med-salsa and a regular peanut sauce and it had just a hint-of a kick.
Might bump it up a little more next time. :)
Our version of this recipe include some side dishes of rice and steamed vegetable:
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| After baking - in the baking dish |
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