Teriyaki Chicken With Vegetables |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Aust. Weigth Watchers 3.5 points This would be good on a George Foreman grill or on the BBQ. Ingredients:
1/2 cup teriyaki sauce |
1/2 teaspoon five-spice powder |
1 tablespoon ginger, minced |
500 g chicken breast fillets, skin removed, sliced |
3 zucchini, cut into 1cm slices lengthwise |
1 small eggplant, cut into 1cm slices |
2 red capsicums, thickly sliced |
1 tablespoon coriander leaves |
Directions:
1. Combine the teriyaki sauce, five-spice powder and ginger.
2. Add the chicken slices and cover in marinade.
3. Cover and place in fridge for 20 minutes.
4. Coat a barbecue or char-grill with cooking spray and heat.
5. Cook the chicken for 2/3 mins on each side or until cooked.
6. Set aside in a warm place.
7. Boil the remaining marinade in a small saucepan, adding a little water if necessary.
8. Lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.
9. Drizzle with the heated marinade and scatter with the coriander leaves.
|
|