Potatoes and Chicken Teriyaki

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 4 medium potatoes

4 boneless, skinless chicken breast halves, cut into ½ inch slices

1 Tablespoon olive oil

½ cup sliced green onions with tops

¼ cup prepared teriyaki sauce

 

Microwave potatoes 8 – 10 minutes, until tender, but not mushy. 

While potatoes are cooking, brown chicken in oil over high heat, about 5 minutes.

Cut potatoes into thin wedges. Add to pan.

Sauté and toss until potatoes are lightly browned. 

Add onions and teriyaki sauce

Toss until heated through.

 

Serves 4

280 calories each

 

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