Teriyaki Grilled Chicken with Rice and Veggies
Ingredients:
For the Teriyaki Chicken:
4 (4oz) boneless, skinless chicken breasts
1/2 cup low-sodium Teriyaki sauce
1 tablespoon sesame oil
Sesame seeds and sliced green onions for garnish (optional)
For the Rice and Veggies:
1 cup jasmine rice
2 cups water
1 tablespoon vegetable oil
2 cups mixed vegetables (such as bell peppers, broccoli, snap peas, carrots), chopped
2 cloves garlic, minced
1 tablespoon sesame oil
Instructions:
1. Grill the Chicken:
Preheat your grill or grill pan over medium-high heat.
Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
2. Prepare the Rice:
In a saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked through. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3. Prepare the Veggies:
While the chicken is grilling, heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for 1 minute, or until fragrant.
Add the mixed vegetables to the skillet and stir-fry for 3-5 minutes, or until they are tender-crisp.
Assemble:
Serve the grilled chicken alongside the cooked rice and stir-fried vegetables.
Drizzle the teriyaki sauce over the chicken.
Garnish with sesame seeds and sliced green onions if desired.
Macronutrient Information (per serving, recipe makes 4 servings):
Calories: 500-550
Protein: 40g
Carbohydrates: 35g
Fat: Approximately 15g
Clean Eatz in Winter Garden is a healthy food restaurant that offers a variety of delicious and affordable options for our customers. Our dine-in cafe menu includes burgers, wraps, flatbreads, meltz, build your own bowls, smoothies, and more.
