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 = 30What's this? |
Roasted Papaya Chicken - Low Sodium Version
Servings = 2 | Serving size =1 chicken breast with sauce
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers. Reheat gently.
Not on a low-sodium diet? Here's the standard Roasted Papaya Chicken.
Serve with Coconut Rice or Creamy Cauliflower
AND
Serve with Thai Cucumber Salad or Green Beans with Red Onion or Cucumbers in Yogurt with Mint
| 1 1/2 cups | ripe papaya (or 1 15-ounce can, drained) |
| 1 tsp | grapeseed oil or canola oil |
| 1 tsp | honey |
| 1/2 tsp | ground ginger |
| 1/8 tsp | ground nutmeg |
| 1/8 tsp | ground cinnamon |
| 1/8 tsp | salt |
| fresh ground black pepper | |
| 1/3 cup | raw cashew halves |
| 2 | 4-ounce boneless chicken breasts |
Using a blender or stick blender puree the papaya until smooth.
Add the oil, honey, ginger, nutmeg, cinnamon, salt and pepper and puree until smooth.
Preheat the oven to 325°F.
While the oven is preheating place a medium skillet over medium-high heat. Add the cashews and cook, tossing frequently, until the cashews begin to brown lightly.
Place the chicken breasts on top of the toasted cashews and top them with the papaya sauce. Place the pan in the oven and roast for about 20 - 25 minutes until done.
Nutrition Facts
Serving size: 1 breast with sauce | Servings 2
Calories 392 | Calories from Fat 123
Amount Per Serving (% Daily Value)
Total Fat 14g (22%) | Saturated Fat 3g (14%)
Monounsaturated Fat 7g | Trans Fat 0g
Cholesterol 65 mg (22 %) | Sodium 237 mg (10 %)
Total Carbohydrates 38g (13%) | Sugars 30g
Dietary Fiber 2g (8%) | Protein 30g
Vitamin A 14% | Vitamin C 12 % | Calcium 4% | Iron 16%
Vitamin K 10 mcg | Potassium 480 mg | Magnesium 97 mg
"My diet is mostly chicken and fish. I make sure I get a lot of vegetables, a lot of fruit. I am a big fruit man, I am a vegetable man anyway. And I also get a lot of rest. That's the key."
-Magic Johnson, Basketball player and entrepreneur
The refrigerator light goes on...
This recipe has it all. It’s so easy to make. Toss a few things in the blender, toast the cashews, add the chicken and sauce and 25 minutes later you have dinner. And it’s pretty fabulous with a sweet, savory, rich sauce over the chicken and the crunch of the cashews.
