Teriyaki Chicken and Fried Rice
Vegetable Egg Rolls
Ingredients
- 2 (6.2-oz) boxes stir-fried rice mix (such as Rice-a-Roni)
- 1½ cups frozen peas and carrots, thawed
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 cup teriyaki sauce
Instructions
- Preheat grill or grill pan to medium-high heat.
- Cook stir-fried rice mixes together in a large saucepan according to package directions, adding peas and carrots during last 5 minutes of cooking.
- Meanwhile, cut chicken breasts in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Grill chicken, basting frequently with teriyaki sauce, 5 to 6 minutes per side or until done.
- Divide chicken and rice among 6 plates.
Side Dish Ingredients
- 1 (24.5-oz) pkg frozen vegetable egg rolls with dipping sauce
Side Dish Instructions
- Bake 6 egg rolls according to package directions; serve with 1 Tbsp dipping sauce each.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
527
|
180
|
707
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 44 | 2 | 46 |
| Carb (g) | 60 | 29 | 89 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 2208 | 435 | 2643 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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