Teriyaki Chicken Dinner

20 min

4 servings

Ingredients

  • 2 tbsp Dijon-style mustard
  • 1 tbsp Teriyaki Dry Glaze or Sweet Garlic Chicken Seasoning
  • 2 tbsp oil
  • 1 lb (450 g) boneless, skinless chicken breasts (about 2)
  • 2 bell peppers
  • 1 zucchini
  • 8 cups leafy greens

Preparation

  • Preheat grill to medium-high.
  • Meanwhile, in a large bowl, stir together mustard, dry glaze, and oil. Set aside.
  • Slice chicken breasts in half. Core and quarter bell peppers. Slice zucchini thickly on the diagonal.
  • Place chicken, bell peppers, and zucchini in bowl with glaze. Stir evenly to coat. If you have extra time, let stand 10 min or cover and refrigerate overnight.
  • Place chicken and vegetables on grill. Barbecue with lid closed until chicken is cooked, about 6–8 min per side.
  • Remove grilled veggies as they’re cooked to a cutting board; coarsely chop and place in a bowl with salad greens. Divide between 4 dinner plates.
  • Thinly slice chicken; add to plates. Shake on toppings, if desired.

Nutritional Information

Per serving: Calories 260, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 12 g (Fiber 4 g, Sugars 7 g), Protein 28 g.

Perfectly Balance Your Plate

Serve with 1 small wholegrain bun. Drizzle salad with 1 tbsp of your favourite Epicure dressing.