Teriyaki Chicken and Rice

Sorry guys. This is another one of those recipes that isn’t too exact. You can get the general idea though!

Teriyaki Chicken and Rice

  • 2 Chicken Breasts cut into smaller pieces
  • Teriyaki Sauce << If you don’t have any on hand you should try this recipe for our favorite teriyaki sauce ever!
  • 1 Cup White Rice

 

  • Place cut up, raw chicken into a gallon sized ziplock bag. Pour in about ½ cup of teriyaki sauce. Seal bag and mix around with your hands until the chicken is coated.
  1. Let chicken marinate in fridge for 2-4 hours (If you forget this step or don’t have enough time to let it marinate, the chicken will still taste delicious but will get a little dry and the sauce will possibly burn a little during cooking)
  2. Preheat your George Foreman grill (Have I mentioned how much I love my GF grill??)
  3. Place chicken in grill and let cook until chicken is done (About 10 minutes…I think)
  4. While chicken is cooking, cook rice according to directions on package
  5. Serve chicken over rice and drizzle a little additional teriyaki sauce on top.

Grilled pineapple or any type of fresh fruit and/or salad complete this meal perfectly.

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3 thoughts on “Teriyaki Chicken and Rice

  1. Pingback: January Meal Plan | The Monthly Lineup

  2. Pingback: July Meal Plan | The Monthly Lineup

  3. Pingback: October Meal Plan | The Monthly Lineup

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