Tuesday, February 21, 2012

What's for Lunch: Teriyaki Chicken with Mixed Greens

I used a small pack of boneless skinless chicken tenderloins. I washed and seasoned them well with low sodium season salt, garlic, pepper and herbs. Poured some extra virgin olive oil into a small skillet and cooked them on medium high heat for 3 minutes per side. Once they were done I poured the teriyaki sauce over top of the chicken and cooked an additional 2 minutes. I ate my salad without any salad dressing along with some fresh strawberries on the side.

Tip: If you don't have time to prepare the chicken during lunch, you can make it the night before.

This pack came with 6 tenderloins. I used 3 and refrigerated the other 3 for tomorrows lunch.

I had 5 large strawberries on the side.


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