Chicken Teriyaki with Grilled Zucchini

This quick and easy dinner takes just minutes to prepare, with just a few ingredients that you probably already have on hand. If you're looking for new ways to prepare summer's ubiquitous zucchini or green squash, try grilling it! The vegetable's texture holds up well to the cooking method and the smokiness of the grill works great with zucchini's slightly sweet flavor. I also grilled the chicken breast, but you could just as easily stick it under the broiler for a few minutes.





Grilled Chicken Teryaki with Homemade Marinade:

• Boneless Skinless Chicken Breasts, halved lengthwise if very thick


• 1 part low-sodium soy sauce


• 1 part sake (recipe traditionally calls for mirin, but I didn't have any)


• about 1 tbsp honey (omit if using mirin)

1. Mix together marinade ingredients with a whisk, and add the chicken breasts. Marinate in the refrigerator for at least 1 hour or preferably overnight.


2. If using a grill pan, preheat until almost smoking and carefully add your chicken breasts so that they do not touch each other. Cook undisturbed for about 5 minutes or until they come away easily from the grill.


3. Flip and grill until the chicken is cooked through, about 3-5 minutes more depending on the thickness of the chicken breasts.


4. Transfer to a plate and cover tightly with aluminum foil.

Grilled Zucchini

• 1 zucchini per person sliced lengthwise into 1/4 thick strips


• salt, pepper, garlic powder, and paprika to taste


• olive oil for brushing zucchini

1. Brush zucchini slices with olive oil on both sides and season with salt, pepper, garlic powder, and paprika. (If using garlic salt, omit regular salt.
2. Heat grill so that it is almost smoking and add the zucchini pieces.
3. Cook for about 3 minutes and flip to cook about 3 minutes more.
4. Continue to flip and cook until zucchini is fork tender.
5. Serve chicken and zucchini with steamed short grain (sushi) rice.