For an easy weeknight meal, we give the nod to San J Teriyaki Stir Fry & Marinade. It is one of our favourite Gluten Free Sauces. Marinate the chicken or *salmon for 20 – 30 minutes and grill or oven roast.
San J Teriyaki Chicken
The chicken absorbs about half the Teriyaki Sauce, so we count half the Carbs if grilling. If oven roasting and using all the Marinade, count all the Carbs, and any extra sauce drizzled over individual plates. The lime brightens up the dish and is a must!
Ingredients
- 6 (1.5 lb/681 gr) chicken cutlets 0 CHO
- ½ cup (125 ml) San J Teriyaki Stir Fry & Marinade (4 CHO/TBSP) 32 CHO
- Olive oil for grill or baking sheet 0 CHO
- 1 lime zested and cut into wedges 0 CHO
TOTAL CHO 32 CHO
OVEN: 32 DIVIDED BY 6 PIECES = 5.33 CHO EACH
GRILL: 16 DIVIDED BY 6 PIECES = 2.66 CHO EACH
Instructions
- Pre heat grill or oven to 400.
- Pound cutlets to about ¼ inch thick, or slice 3 chicken breasts horizontally and then pound thin.
- Marinate chicken cutlets for 20 – 30 minutes, maximum.
- Oli grill and cook 3 – 4 minutes per side.
If using the oven, spread a bit of olive oil on baking sheet and top with chicken and marinade. Bake until cooked through, about 15 – 20 minutes.
- Zest lime and sprinkle on chicken. Serve with lime wedges and more sauce to drizzle if desired.
- We always have rice to soak up the marinade and a vegetable or two.
- *Cooking time for the salmon will depend on whether it is a fillet or steaks and how thick they are. Marinate for maximum 30 minutes.
