Asian Chicken Grill
Source of Recipe
4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
or 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
2 red bell peppers, cut into wedges
2 small zucchini, sliced diagonally
4 ounces button mushroom caps
or 4 ounces shiitake mushroom caps
1 box Uncle Ben's® Country Inn® Rice Pilaf
1/4 cup orange juice
1/4 cup teriyaki sauce
1/2 teaspoon crushed red pepper flakes
1. To prepare marinade, combine orange juice, teriyaki sauce and red pepper flakes in a small bowl. Reserve 1/4 cup marinade.
2. Wash hands. Place chicken, vegetables and remaining marinade in large resealable plastic bag. Marinate in refrigerator 30 minutes or longer. Wash hands.
3. Preheat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170°F). Grill bell peppers, zucchini and mushrooms 5 minutes or until crisp-tender, turning once.
4. While chicken is cooking, prepare rice according to package directions. Stir in reserved marinade. Keep warm.
Serving Suggestion: Serve grilled chicken and vegetables over rice. Refrigerate leftovers.
Tip: You may substitute Tyson® Fresh Boneless, Skinless Chicken Breasts; this may decrease cooking time.