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David Burns


½ cup Teriyaki Marinade
1 pound Chicken Breast, boneless, skinless
4 ounces Green Onions
2 cups Long grain rice – cooked


  1. In a large bowl pour ½ cup of teriyaki marinade
  2. Coarsely chop chicken breasts in 1″x1/2″ pieces
  3. Add chicken and onions to marinade. Marinate for 45 minutes
  4. Heat stove top to medium high and lightly spay a skillet with cooking spray
  5. Remove chicken and onions from marinade and quickly grill until done
  6. Place 5 ounce serving of chicken and onions over ½ cup cooked rice

Yield: 4, 9 ounce servings

Nutritional Information:

289 Kcalories
36.63 grams Protein
4 grams Fat