4 4 oz. skinless boneless chicken breast

1/4 cup teriyaki sauce low-sodium

1 tablespoon vegetable oil

4 garlic cloves pressed

1 teaspoon ginger root minced and pared

Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour.

Preheat oven to 350° F. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.

Serves 4.

Per serving: 233 Calories; 5g Fat (22% calories from fat); 39g Protein; 4g Carbohydrate; 96mg Cholesterol; 798mg Sodium.

Food Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

WW Points: 4 pt.