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

  1. Preheat grill to medium-high.
  2. Meanwhile, in a large bowl, stir together mustard, dry glaze, and oil. Set aside.
  3. Slice chicken breasts in half. Core and quarter bell peppers. Slice zucchini thickly on the diagonal.
  4. 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.
  5. Place chicken and vegetables on grill. Barbecue with lid closed until chicken is cooked, about 6–8 min per side.
  6. 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.
  7. 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.