Hawaiian Chicken and Rice
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Hawaiian Chicken and Rice calories by ingredient
Introduction
This is delicious and filling. The carbs are high per serving due to the rice.....simple fix....eliminate the rice! The chicken and vegetables are excellent on their own! This is delicious and filling. The carbs are high per serving due to the rice.....simple fix....eliminate the rice! The chicken and vegetables are excellent on their own!Number of Servings: 8
Ingredients
-
4 boneless skinless chicken breasts
4 oz teriyaki sauce
10 oz fresh broccoli florets
2 carrots
1 onion
1 green bell pepper
2 Tbs olive oil
1 8 oz can water chestnuts
8 oz pineapple chunks
8 oz teriyaki glaze
4 cups cooked white rice
Directions
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.