Teriyaki Chicken and Black Bean Rice Bowl
By Yankee Magazine|Jul 22 2007|
Ingredients
1 can (15 oz.) BUSH’S BEST Black Beans
4 (4 to 6 oz. each) boneless, skinless chicken breast halves
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 bags Success
Instructions
Marinate chicken in teriyaki marinade & sauce 30 minutes, turning
chicken over several times. Meanwhile, prepare rice according to
package directions; wait to drain to keep hot. Thoroughly cook
chicken on grill 4 to 5 inches from hot coals about 5 minutes on each
side, brushing occasionally with additional teriyaki sauce. Cut
chicken into slices; keep warm. Reserving 1/3 cup liquid, drain
beans. Blend liquid with next 2 ingredients; combine with drained
rice, beans, bell pepper and parsley. Divide mixture into 4 serving
bowls. Sprinkle with black pepper and top with chicken slices.
