Quick lunch before heading out for deliveries! Hawaiian Teriyaki Chicken Breast with steamed veggies over steamed Jasmine Rice and a little bit of hot broth on the side! Yummo! It’s so simple, quick and tasty!
Chicken:
1 large Chicken Breast; butterflied
¼ teaspoon Garlic Powder
¼ Onion Powder
Salt and Pepper to taste
Pinch of Smoked Paprika
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Rice:
1 cup short grain Rice
1 ½ cups Water
1 teaspoon Rice Wine Vinegar
Pinch of Salt
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1 cup Carrots; diced
1 cup Broccoli; diced
1 cup Zucchini; diced
1 cup Cauliflower; diced
½ cup Bell Peppers; diced
⅓ cup Teriyaki Sauce
2 Tablespoons Pineapple Juice
Salt and Pepper to taste
- Add the rice, water, salt and rice wine vinegar to a saucepan over medium heat. Bring the rice to a boil, then reduce heat to low, cover and simmer for 12 minutes.
- Meanwhile, add 1” of water to a medium saucepan over high heat and place steamer basket inside. Fill with the vegetables and season with a sprinkle of salt. Cover and steam until tender. About 6 minutes. Vent the lid and set aside.
- Meanwhile, season the chicken with the spices, salt and pepper while you heat a skillet over medium-high heat. Add a drizzle of olive oil and add the chicken; searing until the internal temperature reaches 165° F and juices run clear. About 3 minutes per side, then remove from the pan and tent with foil.
- Scoop the cooked rice into the bottom of a bowl and add the vegetables over top. Slice the chicken and place over the vegetables. Heat the teriyaki sauce and pineapple juice in a small saucepan over medium heat until heated through. Drizzle over the chicken and vegetables, then sprinkle with sesame seeds.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 