Ingredients
Scale
- 4 boneless, skinless chicken breasts cut into strips
- 1 recipe homemade teriyaki sauce
- 1 recipe grilled pineapple jicama salsa
- sour cream
- fresh lime juice
- cilantro
Instructions
- Slice the chicken breasts into long strips about 1 inch wide and place in a large bowl. Add about 3/4 of the teriyaki sauce and marinade in the fridge for at least an hour, up to overnight. Save the unused sauce to finish the dish after the chicken is cooked.
- Preheat your grill to medium heat. Place the marinated chicken on the grill and allow it to cook for about 4-5 minutes before turning it over an cooking for another 3 minutes, or until completely cooked through. Place the finished chicken on a clean serving dish and drizzle over the reserved teriyaki sauce.
- Top the hot chicken with a generous amount of the salsa then finish the dish with a squeeze of fresh lime juice, sour cream and a bit of fresh cilantro.
Nutrition
- Serving Size: 1/4th
- Calories: 507
- Sugar: 53g
- Sodium: 1420mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 9g
- Protein: 48g
- Cholesterol: 148mg