Teriyaki Lemon Chicken with Rice

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

This is a favorite flavor in our home. It goes well with steak and pork as well.


8-10 boneless skinless chicken tenders thawed and
1 1/2 cup rice of your choice
3/4 cup of teriyaki
juice of medium lemon
1/2 of white onion chopped
2-3 cloves of garlic minced
1/2 small to medium zucchini chopped
1/2 small to medium yellow squash chopped
1 bell pepper sliced and seeded
2-3 ripe tomatoes cubed
1 1/2 cup Cheddar cheese; shredded
1 tbs of olive oil
1 Salt
1 Pepper

Original recipe makes 6 Servings



Cook rice to bag or box instructions.

After you start the rice, place chicken (or choice of meat) in a pan. Add teriyaki, and lemon juice. Sprinke with salt and pepper. Cook and cover on medium heat, allowing chicken to cook thoroughly and mixture to boil down about 3/4 of the way. Add onion, garlic, zucchini, squash and bell pepper and olive oil. Stir ingredients so the remainder of the sauce coats the vegetables. Cover, lower temperature between low and medium. Cook for about 5-7 minutes, stirring occasionally.

On your dish place about 1/2 cup of cooked rice in the center. scoop out chicken and veggies, place on top of rice. Add tomatoes and cheese. Mix all ingredients on plate. Enjoy!

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Calories Per Serving: 116 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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If you have picky eaters, you can prepare the onion, garlic, zucchini, squash, and bell pepper in a seperate smaller pan. saute in olive oil for about 5-7 minutes. [I posted this recipe.]
sylvia82 5y ago

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