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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 7.1 g
  • Cholesterol: 57.3 mg
  • Sodium: 1,959.9 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 18.8 g

View full nutritional breakdown of Chicken Teryaki calories by ingredient
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Chicken Teryaki

Submitted by: EMIM05

Introduction

delicous dinner for two 280 cal a serving
adapted form the book: joy's life diet by joy bauer (meaning i used the idea to make teryaki, and how long to cook the chicken but thats
I have mine over organic baby spring mix and my husband has his over rice and peas. The calorie count is for the teryaki over SALAD not the rice.
delicous dinner for two 280 cal a serving
adapted form the book: joy's life diet by joy bauer (meaning i used the idea to make teryaki, and how long to cook the chicken but thats
I have mine over organic baby spring mix and my husband has his over rice and peas. The calorie count is for the teryaki over SALAD not the rice.

Number of Servings: 2

Ingredients

    Soy Vay Veri Veri Teriyaki 7-8 tbsp (divided 6 and 1-2)
    Chicken Thigh, 2 thigh, bon and skin removed (can use chicken breast, jb book calls for cb but i only had thighs)
    Cauliflower, 6 big flowerets, cooked
    Brocolli, 1/2 frozen 10 oz package
    Green Beans (snap), 15 beans, frozen
    Carrots, frozen, 1/4 c, any style sliced
    Taylor Organic Baby Spring mix, 3 cup
    1 tsp pepper
    1/2 tbl minced garlic

Directions

Slice the chicken into strips
mix in a bowl that has a lid add 6 tbl, 1 tsp pepper, 1/2 tbl garlic, whisk lightly, add chicken, cover with lid and shake to cover. Leave marinate 1 hr

Over medium heat pout chicken and marinade in pan, cook until chicken is not pink, add veggies and mix all together. add last 1-2 tbl teriyaki sauce if it looks too dry.
Cover with a lid and cook another 7-10 min or until the frozen veggies are soft.

serve over/next to baby spring mix use extra warm sauce as dressing for salad dressing

Serving Size: makes 2 servings when split in half

Number of Servings: 2

Recipe submitted by SparkPeople user EMIM05.






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