TERIYAKI CHICKEN BREASTS WITH YELLOW RICE & STEAMED BROCCOLI
Ingredients:
- 1 Packet of Skinless & Boneless Chicken Breasts
- 1 Bottle of Mrs. Dash Sweet Teriyaki Marinade (0 milligrams of sodium)
- 8 Oz. Packet of Vigo Low Sodium Yellow Rice with Saffron (45 milligrams of sodium)
- 1 Package of Broccoli Florets
- 2 Jalapeno Peppers
- Olive Oil
I start this delicious recipe by removing the chicken from its package and placing it in a horizontal plastic container. Cover the chicken with the Mrs. Dash Marinade. Finely chop the jalapeno peppers (using a food processor delivers the best results) with seeds included and spread the chopped jalapeno peppers on the chicken. Use tongs to fully cover both sides of the chicken breast with the marinade and chopped jalapeno peppers. Cover the container and refrigerate for 24 hours.
Preheat the broiler. Pour 2 tablespoons of olive oil into a cooking pan and coat the bottom of the pan fully. Place the chicken in the pan. Use a spoon to pour excess marinade onto chicken. Place in the broiler. Cook chicken on both sides for about 25 minutes, or until thoroughly brown on both sides and fully cooked throughout.
Follow directions on the packet of Vigo Low Sodium Rice with Saffron. It takes approximately a half-hour to cook. For steamed broccoli, pour one and a half cups of water into the bottom of a 3 quart pan. Place Butterfly Steamer in pan, pour frozen broccoli florets into steamer, and cut on the heat. Cook until broccoli is soft and tender.
Cooking time: 45 to 50 minutes