Grilled Teriyaki Chicken Thighs
Fried Rice and Stir-Fried Vegetables
Wine Recommendation
Stella Rosa Pineapple Chili White Wine
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 1 (12-oz) bottle teriyaki sauce
- 2 green onions, sliced
Instructions
- Place chicken and teriyaki sauce in a large zip-top plastic freezer bag. Seal bag; turn to coat, and chill 30 minutes.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade.
- Grill chicken on a greased grill rack, covered, 8 to 10 minutes per side or until done. Sprinkle with green onions.
Side Dish Ingredients
- 1 (12-oz) pkg fried rice mix
- 1 (16-oz) pkg frozen stir fry vegetables
- 3 Tbsp less sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Cook vegetables according to package directions; stir in soy sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
160
|
247
|
407
|
| Fat (g) | 5 | 2 | 7 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 24 | 8 | 32 |
| Carb (g) | 5 | 49 | 54 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 359 | 879 | 1238 |
| T. Sugs (g) | 4 | 5 | 9 |
| A. Sugs (g) | 4 | 0 | 4 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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