Honey-Teriyaki Chicken | Asian Spinach Salad

Prep and cook time: 40 minutes

per serving: 305 calories; 28 grams protein; 5 grams total fat; 0 grams fiber; 1 gram saturated fat; 37 grams carbohydrates; 115 mgs cholesterol; 571 mgs sodium; 8 WW points plus

Quick Lower Calorie

Honey Teriyaki Chicken

Ingredients

1/2 cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce (low sodium)

4 garlic clove(s) minced

2 tablespoons fresh ginger finely grated

coarse salt and freshly ground pepper, to taste

8 bone-in chicken thighs

Instructions

Preheat oven to 475 degrees.
[1]
Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, salt and pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
[2]
Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Asian Spinach Salad

Ingredients

6 tablespoons olive oil

3 tablespoons sugar

3 tablespoons rice vinegar

3 tablespoons soy sauce (low sodium)

3 ounces Top Ramen (any flavor)

1/4 cup sliced almonds

2 tablespoons sesame seeds

coarse salt and freshly ground pepper, to taste

4 cups fresh spinach

Instructions


[1]
In a small bowl, whisk together olive oil, sugar, vinegar and soy sauce. Season with salt and pepper and set aside.
[2]
In a small saucepan, heat a few drops of oil over medium heat. Remove noodles from soup mix (discard seasoning packet) and crumble into pan. Add almonds and sesame seeds and cook, stirring, until toasted, about 4-5 minutes.
[3]
Place spinach in a salad bowl and top with noodle mixture. Toss with enough dressing to coat and serve.