Grilled Chicken Teriyaki
with sweet potato mash and wilted spinach
Serves 4
This is a recipe you’ll love for a quick, nutritious and tasty weeknight meal. Tip: you can make the marinade the night before to save time too.
Ingredients:
- 2 large chicken breasts
- 1 bunch spinach
- 2 large sweet potatoes
- 100ml soy sauce
- 30ml water
- 20ml rice wine vinegar
- 1 tsp sesame oil
- 5cm piece of ginger
- 2 cloves garlic
- 1 tbls brown sugar
- 1 nori sheet
- 1 tsp white and black sesame
- 1 tsp corn flour
Method:
- For the teriyaki marinade, add the soy sauce, water, rice wine vinegar, sesame oil, sugar, grated ginger, and grated garlic. Then mix well.
- Placing the chicken breast flat on a board, slice in half horizontally to give yourself 4 even pieces. Place in a bowl, along with half the marinade. Set aside and allow to marinate for at least 30 mins.
- Peel the sweet potato and steam until tender. Mash the potato and season with salt and pepper.
- Wash and roughly chop the spinach. Wilt the spinach in a large pot until tender.
- Place your chicken breasts under the grill and cook for around 10-15 minutes, turning once.
- Crush the nori roll in a spice blender.
- To plate up, place the spinach, sweet potato mash and chicken on a plate. Heat up the remaining marinade with the corn starch to thicken and pour on top of each plate. Finally sprinkle the sesame and nori over the top.
- Enjoy 🙂
