Hawaiian Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 boneless skinless chicken breasts4 oz teriyaki sauce10 oz fresh broccoli florets2 carrots1 onion1 green bell pepper2 Tbs olive oil1 8 oz can water chestnuts8 oz pineapple chunks8 oz teriyaki glaze4 cups cooked white rice
Marinate chicken breast in teriyaki sauce for 30 minutes. Grill over medium coals for 16 minutes, rotating every 4 minutes (90 degrees every four minutes) and turning once. Remove chicken from grill and let rest in a loosely wrapped foil tent while preparing the vegetables.
Blanche the broccoli for a minute in boiling salted water and remove to an ice bath. Slice the carrots on a bias and chop the onion and peppers into large bite size pieces. Add the olive oil to a large pan and heat over medium high heat. Add carrots and cook for 2 minutes. Dice the chicken and add to the pan. Add the onion and water chestnuts and cook for 5 minutes. Add the bell peppers, broccoli, pineapple and teriyaki glaze and cook until pineapple is warmed. Serve over 1/2 cup of rice.
Makes 8 8 oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user KACHINA1956.
Blanche the broccoli for a minute in boiling salted water and remove to an ice bath. Slice the carrots on a bias and chop the onion and peppers into large bite size pieces. Add the olive oil to a large pan and heat over medium high heat. Add carrots and cook for 2 minutes. Dice the chicken and add to the pan. Add the onion and water chestnuts and cook for 5 minutes. Add the bell peppers, broccoli, pineapple and teriyaki glaze and cook until pineapple is warmed. Serve over 1/2 cup of rice.
Makes 8 8 oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user KACHINA1956.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 5.5 g
- Cholesterol: 36.5 mg
- Sodium: 624.3 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 2.0 g
- Protein: 16.9 g
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