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Grilled chicken breasts

Asian Chicken with Scallions

Nutrition & Movement

By Rozanne Gold (from Low Carb 1-2-3)

This may become your family’s favorite chicken dish. It is slightly mysterious because the chicken marinates in Asian fish sauce, a staple of many dishes in southeast Asia. The fish sauce gently flavors and transforms the texture of the flesh. Delicious hot, at room temperature or chilled.


  • 4 large chicken breast halves on the bone (about 10 ounces each), with skin
  • ½ cup Asian fish sauce
  • 4 scallions


  1. The day before you plan to serve, cut each chicken breast in half across the width of the breast. Place the chicken in a bowl and pour the fish sauce over. Toss to coat well.
  2. Remove 3 inches of the dark green parts of the scallions and discard. Thinly slice the scallions on a bias, about 1/8-inch. Add the scallions to the bowl and toss. Cover and refrigerate 18 to 24 hours.
  3. Preheat the oven to 500 degrees. Lift the chicken from the marinade, letting the scallions remain on the chicken. Place the chicken on a rimmed baking sheet. Bake 12 minutes or until just firm, then put under the broiler, about 8 inches from heat, for 1 to 2 minutes until golden. Remove from oven. (Remove skin if watching saturated fat intake.) Serves 4.

For more healthy recipes: by Rozanne Gold
EAT FRESH FOOD: Awesome Recipes for Teen Chefs (Bloomsbury)
LOW-CARB 1-2-3: The Low-Carb, Low Calorie Cookbook (Rodale)
HEALTHY 1-2-3: The Ultimate Three-Ingredient Cookbook (Stewart, Tabori & Chang) Jane Brody, New York Times, December 2009 "Eat Fresh Food"

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