Korean Chicken Breasts

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

1 pound boneless, skinless chicken breasts (cut in half lengthwise, from 2 breasts)

1/4 cup low sodium or gluten-free soy sauce

1/4 cup unsweetened apple sauce

1/4 cup finely chopped yellow onion

1 tsp sesame oil

1 tsp grated ginger

1 tbsp light brown sugar

2 garlic cloves (crushed)

1 teaspoon red pepper flakes (optional)

1 teaspoon sesame seeds (plus more for topping)

2 thinly sliced scallions (white and green parts)

Directions

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Nutrition

• Serving Size: 4 oz
• Calories: 180 kcal
• Total Fat: 4.5 g
• Saturated Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 666 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 25 g