Grilled Chicken Teriyaki

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Grilled Chicken Teriyaki

Ingredients

  • Grilled Chicken Teriyaki
  • When I don’t really feel like cooking, I use a good quality store bought teriyaki sauce and jazz it up with some fresh grated ginger and garlic. Cut the chicken and vegetables all the same size so they cook evenly. You can also cook it all in a skillet.
  • Serves 4
  • 2 cups teriyaki sauce
  • 2 teaspoons fresh grated ginger (optional)
  • 2 garlic, minced (optional)
  • 4 chicken breasts, boneless, skinless, cut into 1-inch pieces
  • 1 onion, chopped into 1/2-inch pieces
  • 1 zucchini, chopped into 1/2-inch pieces
  • 1 yellow squash, chopped into 1/2-inch pieces
  • 1 red pepper, chopped into 1/2-inch pieces
  • 2 teaspoons sesame seeds (optional)

Instructions

In a large bowl, add 1 cup teriyaki sauce, ginger (optional), and garlic (optional), and mix well. Add remaining ingredients and mix well.

Heat grill and grill basket.

Hold as much of the sauce back as possible and tumble the chicken and vegetables onto the grill basket and evenly distribute the vegetables. Allow to cook for 5 minutes without turning. Use a metal spatula and turn vegetables. Pour remaining vegetable marinade over and allow to cook for 4 minutes and turn. Cook until the chicken is cooked through and the vegetables have browned about 10-12 minutes total. Remove to a clean bowl

Heat 1 cup of teriyaki marinade in microwave for 1 minute. Pour over chicken and toss. Sprinkle with sesame seeds and toss.

Serve over rice.

7 WW points without the rice.

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