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Nutrition Facts
Serving Size 276 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 670 mg 28%
Total Carbohydrate 24 g 8%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 28 g
Vitamin A 0% Iron 0%
Vitamin C 20% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hoisin and Lime Chicken
Prep Time
1 h 10 m
Cook Time
30 minutes
Total Time
1 h 40 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 Tbsp KA-ME Hoisin Sauce
2 medium lime, juiced and zest
1 Tbsp Olive Oil
1 Lb Boneless Skinless Chicken Breast
16 Oz Mixed Vegetables
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Instructions

1
Combine sauce, lime juice, zest, and oil in a zip top bag.
2
Add in chicken breast. Shake the bag vigorously to coat.
3
Allow the chicken to marinate for minimum of 1 hour.
4
Preheat oven to 375°F.
5
Tear 4 sheets of aluminum foil approximately 8 inches. Place a quarter of the vegetables in the center of each foil sheet and top with a chicken breast.
6
Wrap up each chicken breast to form a pouch.
7
Place each pouch onto a sheet pan and bake in the oven for 30 minutes.
8
Carefully remove from the oven and allow to sit for 10 minutes before opening.

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