TERIYAKI CHICKEN BOWLS WITH BLACK RICE

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat grill to 450 degrees and spray with nonstick grilling spray.

Step 2

Cook rice according to package directions and set aside.

Step 3

Slightly tenderize chicken breast to thin out and season with garlic salt and pepper. Place chicken on grill and with 3/4 of the teriyaki sauce baste chicken while it is cooking. Cook for 8 minutes. Flip chicken and baste again, cook an additional 8 minutes, remove from grill, cover and set aside.

Step 4

In a skillet over medium heat sauté your vegetables using the rest of the teriyaki sauce for 2-3 minutes stirring often.

Step 5

Assemble the bowls: place 1 cup of black rice and one chicken breast to each bowl. Divide the sautéed vegetables and avocados among the 4 bowls and season with sesame seeds and more teriyaki sauce and serve.

Step 6

In a large sauce pan over medium heat add all ingredients.

Step 7

Mix to combine all ingredients and cook until bubbles slightly and begins to thicken, then remove from stove and use over desired food.