pure maple syrup
soy sauce, reduced-sodium
fresh ginger, minced
freshly ground pepper
boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Makes: 2 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat1 g
- Cholesterol66 mg
- Carbohydrates15 g
- Protein27 g
- Sodium221 mg
© Meredith Corporation. All rights reserved. Used with permission.
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