Teriyeki Chicken + Vegetables

Teriyaki skewers OR baked OR skillet! I originally made this recipe as a grilled skewer, but w limited time the following week, I just added to a skillet and baked the rest on a sheet pan!! Basic, simple but this was our Saturday night dinner that has turned into Monday leftovers (#winning)... secret, it’s #stupideasy so nothing fancy just tasted really good!

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✅Teriyaki Skewers on the George Foreman, ✅Jasmine Rice, ✅Kale Salad

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MARINADE:

▪️ 1/4 c sesame oil

▪️ 1/2 c coconut aminos (you can also use Tamari)

▪️ 2 TBSP fresh ginger grated

▪️ 2 TBSP garlic minced

▪️Option to add 3 TBSP honey ⠀

ADD TO LARGE BOWL WITH MARINADE:

▪️ chicken breast, cut into cubes (or extra firm tofu or large jumbo shrimp, thawed!!)

▪️ fresh pineapple, cubed

▪️ Red onion

▪️ Bell peppers

▪️ Mushroom (portobello or white button)

Screenshot 2020-05-18 10.06.18.png

Screenshot 2020-05-18 10.06.18.png

* serve with cooked jasmine rice, quinoa, or potatoes on the side!

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1. Chopped Chicken into cubes, let sit in marinade for 30 minutes or overnight. (I added chicken & veggies & pineapple to a big Tupperware, left it overnight and made this the following night)

2. Soak skewers in water for 5 min (to prevent chicken from sticking)

3. Skewer on: bell peppers, mushrooms, red onion, pineapple, chicken and grill evenly ~5-7 min. OR DONT SKEWER AND JUST ADD TO A SKILLET OR BAKE IN THE OVEN 350 for ~30-45 min.

4. Serve with family time, laughter, and love.

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