Teriyaki Chicken with Rice Salad
Teriyaki Chicken with Rice Salad
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    Save time and use leftover rice from a previous meal in this Japanese-inspired meal that's equal parts sweet and savory.

    Ingredients

    • 3 tablespoons soy sauce
    • 2 tablespoons honey
    • 6 tablespoons rice vinegar, divided
    • 1 smashed garlic clove
    • 4 cups cooled cooked rice
    • 1 cup sliced cucumber
    • 1 tablespoon toasted sesame oil
    • Kosher salt
    • 4 chicken cutlets

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 795 % Daily Value *
    • Total Fat: 19 g 28.6%
    • Saturated Fat: 3 g 12.63%
    • Trans Fat: 2 g %
    • Cholesterol: 260 mg 86.67%
    • Sodium: 1592 mg 66.35%
    • Calcium: 7 mg 0.75%
    • Potassium: 44 mg 1.24%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 16.72%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 45 g %
    • Dietary Fiber: 0 g 1.23%
    • Sugar: 9 g
    • Protein: 109 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.56%
    • Vitamin C 1.21%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq

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