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  • Skinny Orange Shredded Chicken, Baked or Crock-Pot

    1 vote
    Skinny Orange Shredded Chicken, Baked or Crock-Pot
    Prep: 10 min Cook: 45 min Servings: 5
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Oh my this chicken dish is wonderful! It can be baked in the oven or made in a crock-pot. The sauce is super packed with flavor, using barbecue sauce and orange juice concentrate! Each skinny serving has 294 calories, 1 gram of fat and 7 Weight Watchers POINTS PLUS. This includes serving over brown rice. The points plus are cut to 5 if served over veggies, see serving tips below. A must try…You’ll love it!

    Ingredients

    • ⅔ cup dry basmati brown or regular brown rice
    • 1¼ pounds chicken breasts, boneless skinless
    • 1 cup onions, chopped
    • ½ cup frozen orange juice concentrate
    • ½ cup barbecue sauce (I used Sweet Baby Ray’s)
    • 1½ tablespoons reduced sodium soy sauce
    • 2 teaspoons fresh garlic, chopped
    • 1 teaspoon ginger (in a jar)
    • ⅛ teaspoon red pepper flakes

    Directions

    1. To Cook Rice: In a small pot, add rice and 1⅓ cups water. Bring to a boil, turn down to simmer, cover and cook about 30 minutes until all water is absorbed. Remove from pot and set aside.
    2. To Cook Chicken in Oven: Preheat oven to 350 degrees. Place chicken in a 9” baking pan. Place onions on top. In a small bowl add frozen orange juice concentrate. Heat in microwave for about 20 seconds until mostly thawed. Stir in barbecue sauce, soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour sauce over chicken. Cover and bake for 45 minutes. When done cooking, remove chicken from pan to a plate. Shred chicken.
    3. To Cook in Crock-Pot: Add chicken to crock-pot. Place onions on top. In a small bowl add frozen orange juice concentrate. Heat in microwave for about 20 seconds until mostly thawed. Stir in barbecue sauce, soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour sauce over chicken. Cover and cook on high for about 2-2½ hours. *Note: Cook times vary depending on your crock-pot. This recipe only took 2-2½ hours in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary! When fully cooked, remove chicken from crock pot to a plate. Shred chicken.
    4. To Thicken Sauce: Add orange sauce to a small pot. Bring to a boil, turn down to simmer and cook uncovered for about 8 minutes.
    5. To Serve: Add ½ cup rice to a plate or bowl. Place ¾ cup chicken on rice. Spoon about 3-4 tablespoons of sauce over the top.
    6. Makes 5 servings (each serving, ¾ cup chicken, ½ cup rice and about 3-4 tablespoons sauce)

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    Comments

    • Skinny Kitchen with Nancy Fox
      Skinny Kitchen with Nancy Fox
      The true nutrition facts:

      SKINNY FACTS:for ¾ cup chicken and 3-4T sauce and ½ cup brown rice
      294 calories, 1g fat, 26g protein, 45g carbs, 1g fiber, 415mg sodium, 18g sugar

      Weight Watchers (old points) 6 (with brown rice)
      Weight Watchers POINTS PLUS 7 (with brown rice)

      Weight Watchers (old points) 4 (chicken only without rice)
      Weight Watchers POINTS PLUS 5 (chicken only without rice)

      For more skinny recipes, please join me at: http://www.skinnykitchen.com

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