Martin Bros. Recipes

Teriyaki Grilled Chicken

Keywords: Poultry

Added: April 29, 2014


1 each Wayne Farms Marinated Boneless
Skinless Chicken Breast (977420)
2 oz Ken’s Sweet Baby Ray’s Sweet Teriyaki
Wing Sauce & Glaze (561390)
1 cup Uncle Ben’s Rice Pilaf (460580), prepared
3 cups Monterey Thin Sliced Mushrooms (380680; 360970)
1 cup Capital City Red Bell Peppers (361251; 361250), diced
1 cup C.H. Robinson Green Onions (361010), diced
6 each Tampa Maid Harvest Creations Coconut
Breaded Pineapple Bites (927510), prepared, halved
As needed C.H. Robinson Parsley (361160), chopped

Preparation & Cooking

While grilling chicken, glaze with sauce. Saute vegetables. Toss rice with vegetables. Plate rice/vegetables. Place glazed chicken on top. Finish with pineapple bites and parsley. Serve with a salad such as Mrs. Gerry’s Three Bean Salad (905330).

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