Teriyaki Chicken and Veggies Recipe

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Teriyaki Chicken and Veggies
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Ingredients:

Directions:

  1. Start steaming brown rice ahead of time.
  2. Spray large pan with cooking spray.
  3. Heat to medium and brown chicken breasts.
  4. Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
  5. Drain pineapple chunks and add to pan.
  6. Cook another 5 minutes stirring often.
  7. Add broccoli, baby carrots, celery and snow peas.
  8. Drizzle the rest of the teriyaki sauce on top of veggies.
  9. Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
  10. Serve chicken and veggies over brown rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 768.31 Kcal (3217 kJ)
Calories from fat 118.88 Kcal
% Daily Value*
Total Fat 13.21g 20%
Cholesterol 92.83mg 31%
Sodium 2309.28mg 96%
Potassium 1160.55mg 25%
Total Carbs 119.82g 40%
Sugars 29.44g 118%
Dietary Fiber 10g 40%
Protein 47.62g 95%
Vitamin C 31.2mg 52%
Vitamin A 0.8mg 26%
Iron 3.4mg 19%
Calcium 66.3mg 7%
Amount Per 100 g
Calories 142.34 Kcal (596 kJ)
Calories from fat 22.02 Kcal
% Daily Value*
Total Fat 2.45g 20%
Cholesterol 17.2mg 31%
Sodium 427.82mg 96%
Potassium 215mg 25%
Total Carbs 22.2g 40%
Sugars 5.45g 118%
Dietary Fiber 1.85g 40%
Protein 8.82g 95%
Vitamin C 5.8mg 52%
Vitamin A 0.1mg 26%
Iron 0.6mg 19%
Calcium 12.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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