Ingredients for Low Fat Papaya Chicken Breasts
- Chicken Breasts
- 1 cup (about 1/2 medium) diced papaya
- 2 cloves garlic, minced
- 1/2 medium shallot, minced
- Orange Juice
- Vegetable Broth
- Fresh Lemon Juice
- Dried Thyme
- Mustard Powder
- Reduced Sodium Soy Sauce
- Pepper
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How to Make Low Fat Papaya Chicken Breasts
- Combine 2 cloves garlic and 1/2 medium shallot in a food processor fitted with a metal blade. Pulse until finely chopped. Add 1 cup (about 1/2 medium) diced papaya and pulse until finely chopped.
- Add 1/4 cup low-sodium chicken broth, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), and a pinch of salt and pepper to the food processor. Puree until completely smooth.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in a large resealable zip-top bag.
- Pour the papaya marinade over the chicken breasts, ensuring they are fully coated.
- Seal the bag, pressing out excess air. Refrigerate for at least 4 hours, or preferably overnight, turning the bag occasionally to ensure even marinating.
- Preheat oven to 350°F (175°C).
- Remove chicken breasts from the marinade and place them in a Dutch oven or heavy-bottomed casserole dish.
- Pour the reserved marinade over the chicken breasts, ensuring each breast is coated with approximately 1/4 inch of marinade.
- Bake uncovered for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
10g
Carbs
5g
