Mouth Watering Recipes

Ginger Teriyaki Chicken & Lime-Dill Veggies

Serves 4
Medium Hot Grill

Teriyaki chicken & grilled veggies are easy and quick to cook and healthy too, especially when your ingredients are all natural or organic! Substitute your favorite vegetables to make this meal perfect for your family.

4 Boneless, skinless chicken breasts

1 Bottle Big Acres Ginger Teriyaki Marinade

2 Zucchini, sliced lengthwise
1 Small eggplant, sliced
8 Stalks of asparagus, stems trimmed
8 Mushrooms, whole
1 Red bell pepper, seeded, veins removed and sliced into strips
2 Sweet potatoes, peeled and quartered
Olive Oil

1 Tin Big Acres Fancy Fish Spice & Rub

Prep:
Wash & pat dry chicken breasts. Place in bowl and cover with 3/4 bottle Big Acres Ginger Teriyaki Marinade to coat both sides. Cover and refrigerate for 2 hours to overnight.

Cook:
Take chicken out of fridge and allow to rest before cooking. Meanwhile, gently coat veggies in a little olive oil, then sprinkle lightly with Big Acres Fancy Fish Spice & Rub.

Grill veggies on grill or in a grill basket, turning occasionally to avoid burning.

Place chicken over direct heat and grill for 4 to 5 minutes per side or until done. Remove teriyaki chicken, brush with 1/4 Teriyaki Marinade, cover and allow to rest for 5 minutes before serving.

Drizzle a little marinade on each plate, then place a teriyaki chicken breast on each plate, along with 1/4 grilled veggies. Serve immediately with sourdough bread and butter.

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