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Chicken Teriyaki

Chicken Teriyaki
Chicken Teriyaki
This healthy recipe comes from NDSU Extension Service.


1 lb bag of carrots

1 yellow onion cut into large chunks

2 (20-ounce) cans pineapple chunks, with juice

4 garlic cloves

4 chicken breasts, cut into 1 inch cubes

1 cup reduced-sodium teriyaki sauce


Split between 2 bags, seal, mix, lay flat to freeze.

For Cooking:

Add additional 1/4 c. sauce to crock pot. Cook on low for 6-7 hours. Serve over brown rice.


Makes 8 servings.

Each serving has 170 calories, 1.5 grams (g) fat, 16 g protein, 24 g carbohydrate, 3 g fiber, and 750 milligrams (mg) sodium.

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