Teriyaki Chicken With Vegetables

Aust. Weigth Watchers 3.5 points This would be good on a George Foreman grill or on the BBQ.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup  teriyaki sauce
• 1⁄2 teaspoon five-spice powder
• 1  tablespoon ginger, minced
• 500  g chicken breast fillets, skin removed, sliced
• 3  zucchini, cut into 1cm slices lengthwise
• 1  small eggplant, cut into 1cm slices
• 2  red capsicums, thickly sliced
• 1  tablespoon coriander leaves

Directions

1. Combine the teriyaki sauce, five-spice powder and ginger.
2. Add the chicken slices and cover in marinade.
3. Cover and place in fridge for 20 minutes.
4. Coat a barbecue or char-grill with cooking spray and heat.
5. Cook the chicken for 2/3 mins on each side or until cooked.
6. Set aside in a warm place.
7. Boil the remaining marinade in a small saucepan, adding a little water if necessary.
8. Lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender.
9. Drizzle with the heated marinade and scatter with the coriander leaves.