- chicken breast, whole
- teriyaki sauce
Earlier in the day I placed the chicken breast in a ziploc bag and poured in the teriyaki sauce so that it would soak it in.
- 1 red pepper, sliced
- 1 zuchinni, cut lengthwise
- 3 green onions, chopped
- 1 handful of cherry tomatoes
- Macedonian feta cheese, pieces
- yellow wax beans
- 2 garlic cloves, sliced
- canola oil
Pour very little oil in skillet and turn on. Once oil is hot, place chicken breast in skillet. Cover with lid and turn heat to low-medium so that sauce doesn't cook too fast and caramelize. After 10 minutes add the red pepper, zucchini and green onions. Cook for approximately 15 more minutes. Ensure chicken is cooked through by cutting open a little section in the thickest part of one of the breasts.
|As the teriyaki sauce cooks, it gets darker and thicker.|
Chop both ends off the beans. Wash well in strainer. Cook in boiling water for 10-15 minutes, until beans have reached your desired tenderness. Some people prefer them crunchier rather than soft, so it's up to you to make that decision. Heat up oil in a pan, add garlic. When oil ready, add beans. Toss every couple minutes to coat all the beans in garlic. Sauté for 5 minutes at high heat.
I also added a mini salad on the side of cherry tomatoes and feta cheese.
I love feta cheese, but the best is Macedonian. It's creamy and smooth and so yummy.