Chicken Teriyaki With Vegetables (Low-Fat)

READY IN: 1hr 15mins
Recipe by lazyme

This simple tasty recipe is from the American Heart Association. Feel free to add/delete or substitute any veggies that you'd like.

Top Review by diner524

Made this last night for dinner and we really enjoyed the chicken and veggies. I did do things a little differently, as I am lazy, I just used skinless bone-in chicken breast which I left them whole. I cut up some onions and redbell peppers for the veggies and then cooked all on the grill. I served it with rice, green beans and rolls. The only other thing I changed was to use only 3 1/2 tbsps of brown sugar, didn't want it super sweet and didn't have the hot pepper oil so added a few drops of hot sauce. I planned to get a photo but as soon as they were about done, we had a huge thunderstorm. Thanks for sharing the recipe. Made for ZWT6.

Ingredients Nutrition


  1. Combine first 6 ingredients in shallow glass bowl.
  2. Rinse chicken and pat dry.
  3. Slice lengthwise.
  4. Wipe mushrooms with a clean, damp cloth.
  5. Place chicken, mushrooms, zucchini, tomatoes and onions in prepared mixture.
  6. Stir to coat evenly.
  7. Cover and refrigerate approximately 1 hour, turning occasionally.
  8. Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using.
  9. Preheat broiler.
  10. Remove chicken and vegetables from marinade.
  11. Alternate chicken and vegetable pieces on skewers.
  12. Lay on broiler pan and broil 4 inches away from heat for 3 minutes.
  13. Turn over and broil an additional 3 minutes.

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