Teriyaki Chicken Skewers with Rice

5 minutes
Prep time

16 minutes
Cook time

516 cal.
Per serving

Ingredients for 1

Chicken thighs (boneless, skinless)

1 tbsp

Teriyaki sauce

1/4

Zucchini

1/4

Red onion

Bell pepper (assorted)

1/2 cup

White rice (long grain, cooked)

Stovetop, Knife, Skewers

Step 1
Wash & cut the zucchini into 1/4-inch coins. Wash & cut the pepper into 1-inch pieces. Peel & cut the red onion into 1-inch pieces. Cut the chicken into 2-inch pieces.
Step 2
On a skewer, layer the chicken, pepper, zucchini & red onion pieces. Season the skewers with salt & pepper.
Step 3
Heat a drizzle of olive oil in a grill pan or skillet on medium-high heat. Add the skewer & cook for 7-8 min on each side or until the chicken is fully cooked through. A few mins before the chicken is fully cooked, brush the teriyaki sauce onto the skewer.
Step 4
Meanwhile, heat the rice according to package instructions.
Step 5
Serve the rice & teriyaki skewers with additional teriyaki sauce on the side (optional). Enjoy!