Oct 5, 2009
Asian Chicken Grill
4 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Breasts
2 Bell peppers, cut into wedges
2 Small zucchinis, sliced diagonally
4 Ounces button or shiitake mushroom caps
1 Box rice pilaf
1 Cup orange juice
1/4 Cup teriyaki sauce
1/2 Teaspoon crushed red pepper flakes
To prepare marinade, combine orange juice, teriyaki sauce and red pepper flakes in a small bowl. Reserve 1/4 cup marinade.
Wash hands. Place chicken, vegetables and remaining marinade in large, resealable plastic bag. Marinate in refrigerator 30 minutes or longer. Wash hands.
Preheat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170°F). Grill bell peppers, zucchini and mushrooms 5 minutes or until crisp-tender, turning once.
While chicken is cooking, prepare rice according to package directions. Stir in reserved marinade. Keep warm.
Serve grilled chicken and vegetables over rice. Refrigerate leftovers.