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


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


Preheat oven to 475 degrees.
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.
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


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


In a small bowl, whisk together olive oil, sugar, vinegar and soy sauce. Season with salt and pepper and set aside.
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.
Place spinach in a salad bowl and top with noodle mixture. Toss with enough dressing to coat and serve.