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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (73%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 29.7mg||9 %|
|Sodium 175.9mg||6 %|
|Potassium 40.5mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.8g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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