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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.
Grilled Chicken Teriyaki recipe by Rauform Pilates and Fitness


  • 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


  1. For the teriyaki marinade, add the soy sauce, water, rice wine vinegar, sesame oil, sugar, grated ginger, and grated garlic. Then mix well.
  2. 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.
  3. Peel the sweet potato and steam until tender. Mash the potato and season with salt and pepper.
  4. Wash and roughly chop the spinach. Wilt the spinach in a large pot until tender.
  5. Place your chicken breasts under the grill and cook for around 10-15 minutes, turning once.
  6. Crush the nori roll in a spice blender.
  7. 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.
  8. Enjoy 🙂
Cherry Tomato Avocado and Feta on Rye Toast Recipe by Rauform Pilates and Fitness