Teriyaki Rice Bowl

David Burns

Ingredients:

½ cup Teriyaki Marinade
1 pound Chicken Breast, boneless, skinless
4 ounces Green Onions
2 cups Long grain rice – cooked

Method:

1. In a large bowl pour ½ cup of teriyaki marinade
2. Coarsely chop chicken breasts in 1”x1/2” pieces
3. Add chicken and onions to marinade. Marinate for 45 minutes
4. Heat stove top to medium high and lightly spay a skillet with cooking spray
5. Remove chicken and onions from marinade and quickly grill until done
6. Place 5 ounce serving of chicken and onions over ½ cup cooked rice

Yield: 4, 9 ounce servings

Nutritional Information:

289 Kcalories
36.63 grams Protein
4 grams Fat