Teriyaki Chicken and Black Bean Rice Bowl

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Teriyaki Chicken and Black Bean Rice Bowl


  • 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


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.

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