- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons lemon juice
- 3 tablespoons minced fresh basil
- 2 tablespoons fat-free plain yogurt
- 2 teaspoons grated lemon peel
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 4 (4 ounce) boneless, skinless chicken breast halves
- In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and red pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees F for 20 minutes or until a meat thermometer reads 170 degrees F.