Recipe for Teriyaki Grilled Chicken


2 tablespoons reduced-sodium soy sauce
1 garlic clove; minced
1/2 teaspoon minced peeled gingerroot
salt; to taste
ground black pepper; to taste
2 tablespoons canola oil
1 large sweet potato; peeled
--cut into 1/4-inch slices
12 green onions
1 package oriental-seasoned boneless chicken
-- breasts
--about 1 pound
2 cups hot cooked rice


1. Prepare grill for cooking.

2. In medium bowl, combine soy sauce, garlic, ginger, salt and pepper; whisk in oil. Add sweet potato and scallions; toss to coat with soy sauce mixture.

3. On cooking surface of grill, 5 to 6 inches from heat source, cook potato and scallions, until potato is tender, about 10 to 15 minutes, turning occasionally and basting frequently with seasoning mixture.

4. Meanwhile, grill chicken until cooked through, about 8 to 10 minute, turning occasionally. Serve together over rice.

Makes 4 servings. Preparation time: About 10 minutes. Cooking time: About 15 to 25 minutes.

Per serving: About 355 cal, 25 g pro, 44 g car, 9 g fat, 22% cal from fat, 53 mg cholesterol, 877 mg sod, 2 g fiber.

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