Terriyaki Chicken with Ricotta and Roasted Capsicum

    2 hours 5 minutes

    The simple flavours in this dish combine really well to make an overall creamy texture with the added crunch of the sugar snap peas. It's healthy and delicious.


    Washington, United States
    1 person made this

    Serves: 1 

    • 1/2 cup terriyaki sauce
    • 1 tablespoon honey
    • 1 clove of garlic, minced
    • 1 chicken breast
    • 1 cup brown rice
    • 7-10 sugar snap peas, washed and ends removed
    • 2 tablespoons ricotta
    • 1/4 of a large red capsicum, roasted, peeled and sliced

    Preparation:15min  ›  Cook:50min  ›  Extra time:1hour  ›  Ready in:2hours5min 

    1. Combine terriyaki sauce, honey and garlic in a medium bowl. Cut the chicken breast into 3cm chunks and combine it with the terriyaki sauce in the bowl. Cover and marinate in the fridge for at least 1 hour.
    2. Cook the brown rice as per the instructions on the packet and keep warm.
    3. Grill pieces for 3-4 minutes on one side and then the other, or until cooked through.
    4. Steam the sugar snap peas for two minutes.
    5. Arrange brown rice, sugar snap peas and then chicken on the serving plate. Top with ricotta and finish with red capsicum.

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