Grilled Citrus Teriyaki Kabobs w/ Roasted Broccoli and Jasmine Rice

Delish!

A flavor of
springtime with hints of citrus.
Ingredients:

2-4 Organic Boneless Skinless or Angus Beef Filets
Chicken Breasts
2 Fresh Broccoli
1 Bellpepper
1 lb. Portobello Mushrooms
Jasmine, Basmati or Rice of Choice
Tamiri Sauce
Teriyaki Sauce
1 Onion
1 Lemon
Fresh Ginger
Olive Oil
Kosher Salt
Black Pepper
Chop broccoli keeping both the florets
and diagonally diced stalks.
Quarter onions and loosely chop bell peppers.
Zest whole lemon.
Separate zest into thirds.
Some will be used for the roasted broccoli, veggie skewers, and chicken skewers.
Zest some ginger.
Halve the zested lemon.
Juice the lemon.
Dice chicken breast into chucks.

Note:
When dealing with raw meat especially chicken, remember to clean all surfaces thoroughly and avoid cross contamination. Clean hands with soap and water before and after handling.
Pour teriyaki mixture over the chicken or beef.
Sprinkle with 1/3 of lemon and ginger zest.
Cover and refrigerate for 15-30 minutes.
Place broccoli on aluminum foil lined baking sheet. Drizzle with olive oil.
Sprinkle with 1/3 lemon zest.
Drizzle with lemon juice.
Sprinkle on some kosher salt and
fresh ground pepper.
Roast in a 400 degree oven for 20 mins.

Prepare jasmine, basmati or other erice according to directions.

Tip: using broth instead of water adds a nice flavor but ensure to use low sodium broth.
Prepare the veggie kabobs.
Leave enough space for even grilling.
Drizzle with lemon juice, remaining zest.
Drizzle with some teriyaki.
Add some fresh black pepper.
Grill for 15-20 mins until chicken or beef reaches an internal temperature of 170 degrees.
Serve over a bed of rice.
Enjoy!

Copyright © 2018, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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