Teriyaki Chicken and Veggies
I'm loving this Paleo lifestyle! Fresh fruit, healthy food choices and even delicious desserts. Yum! And, to top it off, we are losing weight and getting more active. It's a win-win for my family!
This past week we BBQ'd chicken that I soaked in a Paleo-inspired marinade. We added chunks of fresh, juicy pineapple and some delicious peppers and onions, and our meal was just perfect! Plus, we made enough chicken to be able to chop it up and add to our lunch salads each day.
BBQ Chicken Teriyaki
(the original non-BBQ version of the recipe can be found here:
In a zipper-style bag combine:
1/2 cup olive oil
1/2 cup coconut oil
1/4 cup coconut aminos (available at Sprouts, Whole Foods and most stores with an organic section)
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Seal bag and mix thoroughly. Divide between two baggies. Remove 1/4 cup from one bag to use for basting.
Add to one of the bags:
8 boneless, skinless chicken breasts, sliced into strips
To the second bag add:
1 yellow onion, sliced into rings
20 garlic cloves, sliced in half
1 each: red, orange and yellow bell pepper, chopped into bite-sized pieces
1 pineapple, cored and cut into bite-sized chunks
Allow to soak for at least 30 minutes in the refrigerator. I soaked mine for about two hours and the flavor was wonderful.
Heat BBQ and cook chicken over medium-high heat or ashed-over coals. If you have a side burner, I suggest cooking your veggies on this so that they cook evenly and thoroughly. Allow the pineapple to heat up on a top shelf or to the side, then add to the veggie mix. To serve, we mixed the chicken with the veggies, but they would be just as wonderful served in separate dishes.
The colors of this meal were beautiful. And, it tasted delicious! Enjoy!
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