4 chicken thighs, boneless, skinless
1 c. teriyaki marinade
1 whole red, yellow or orange sweet bell pepper (cored and halved)
1 sweet yellow onion (halved)
4 whole Roma tomatoes
2 c. steamed Basmati rice

Instructions:

Marinate the chicken in the teriyaki in the refrigerator overnight or for 2 hours before cooking.  Heat grill; put the vegetables on the top rack to cook first.  After 5 minutes add the chicken and cook for 10-15 minutes. Turn chicken chicken, and vegetables every 5 minutes and brush with marinade.  Serve over steamed rice.

Variations:

• Use other meats in the place of chicken thighs such as chicken breast, pork loin, tenderloin, sirloin, salmon steaks or shrimp.

• Use other marinades such as:

• Raspberry chipotle barbeque sauce

• Pineapple juice, rose or white wine, and soy sauce

• Lime juice, beer, and fajita seasonings

• Lemon juice, picante sauce, and olive oil

• Fruit juice, and alcohol calories will cook off but fats in sauces count.

Tips:

• Package uncooked chicken thighs in marinade to freeze throughout the month.  Take out to thaw the morning before.

• Use a rice cooker that has a warmer.  Make a double recipe and store extra chicken and vegetables in the rice cooker for the next meal.

Nutritional Information per Serving:

Serving size: 2 chicken thighs and 1 cup rice
Servings per recipe: 2
Calories:  567 
Protein:  40 g
Carbohydrate:  89 g
Fat:  7 g. (11%)
Fiber:  4 g.
Cholesterol:  114 mg.
Sodium:  900 mg.

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