Teriyaki Chicken and Rice
2-3 Cups cooked white or brown rice
2 Cups cooked large veggies
4-8 pieces of chicken (4 breasts or 8 tenders)
1 bottle of Honey Teriyaki Sauce
Marinate the chicken while it defrosts, or if fresh marinate 15 minutes and then grill.
Grill on both sides until cooked all the way through, then turn up the heat and sear.
(professionals sear the meat first and then cook the center slowly, unless you fully understand how to do this correctly I wouldn't advise this)
serve cooked chicken over rice with the veggies on the side and add 1/4 - 1/3 cup sauce to each plate.
Voila, nice dinner in 20 minutes, cheap, easy and yummy!