Chicken Teriyaki with Vegetables
|Listed under these categories: Entrees, Poultry, Heart Healthy Recipes|
Boneless, skinless chicken breast fillets- 6 each (approximately 4 oz.)
Medium zucchini, sliced- 2 each
Cherry tomatoes- 16 each
Fresh mushrooms- 16 each
Medium onions, cut into 8 wedges- 4 each
Wooden or metal skewers- 16 each
Light soy sauce- 1/8 cup
Brown sugar- 5 Tbsp
Vegetable oil- 1 ¼ Tbsp
Ground ginger- 1 tsp
Sherry- 1/3 cup
Hot pepper oil- 1 tsp
# Servings: 8
Combine marinade ingredients in a covered container. Rinse chicken and pat dry. Slice lengthwise. Wipe mushrooms with a clean, damp cloth. Set aside.
Place chicken, zucchini, tomatoes, mushrooms, and onion in marinade. Stir to coat evenly. Cover and refrigerate for 1 hour, turning occasionally.
Preheat grill or broiler. Remove chicken and vegetables from marinade. Place chicken and vegetables alternately on each skewer. Lay on broiler pan and broil 4 inches away from heat for 3 minutes. Turn and broil an additional 3 minutes.
Total Fat- 7g
Saturated Fat- 3g
Polyunsaturated Fat- 1g
Monounsaturated Fat- 2g
Total Carbohydrate- 10g
|Source: American Heart Association Website|