Home » Recipes » Grilled Teriyaki Chicken and Romaine Salad
2 boneless, skinless chicken breast halves (about 1 pound total)
1/4 cup 365 Everyday Value® Organic Teriyaki Sauce, divided, plus more for serving
2 red bell peppers, seeded and quartered
1 head romaine lettuce, quartered
In a dish, coat chicken with 2 tablespoons of the sauce, cover and chill for 2 hours, or overnight.
Prepare a grill or grill pan for medium-high heat cooking. Grill chicken, flipping halfway, until just cooked through, 8 to 10 minutes. Brush peppers and lettuce with remaining 2 tablespoons sauce, and then grill, turning occasionally, until just tender and charred, 6 to 8 minutes for the peppers and about 2 minutes for the lettuce. Arrange lettuce on plates, and then thinly slice chicken and peppers and divide among the plates. Serve with more sauce on the side.
Per Serving:190 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 75mg cholesterol, 400mg sodium, 11g carbohydrates, (4 g dietary fiber, 7g sugar), 27g protein.
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