Teriyaki Chicken Bowl
By: Angela LeMoine
Published: Friday, August 24, 2012 - 11:19am

Ingredients




4 1/2 lbs chicken breasts (this is why i froze a bunch!)
1 bottle teriyaki sauce (i found a tropical teriyaki so tried it out)
4-5 scallions, sliced
3 cups of cooked rice
juice from 1 lime, divided
olive oil
4 tomato, diced
3 Tbsp bell pepper, diced
# Tbsp red onion, diced
1 garlic clove, chopped
1 small can pineapple chunks
cilantro
salt & pepper

Preparation

1 Into a slow cooker, set on low, add the chicken breasts, scallions and teriyaki sauce. Cook for 4 hours. When done, shred the meat using two forks and toss the chicken back in the sauce to coat. 2 The rice is simple! Take 3 cups of cooked rice, squeeze the juice from half a lime, a drizzle of olive oil, a few handfuls of chopped cilantro. Season with salt and pepper. Toss to coat. 3 Now for the fabulous salsa! In a bowl, mix the tomatoes, bell pepper, onion, garlic, juice from 1/2 a lime, a couple handfuls of chopped cilantro, salt, pepper and a small drizzle of olive oil.

About

If you live near the Jersey Coast then you know Surf Taco. They serve up fresh coastal cuisine. One of my favorites is their Hawaiian Chicken; Teriyaki chicken breast served over rice with pineapple chunks. Me being me I pour their mild salsa all over top! So I figured why not do my own version! It turned out to be a perfect weekday meal!!! Quick and flavorful! 
I made a big batch of the teriyaki chicken, used 1/3 and froze the rest in two separate batches... double duty baby! Suggestions for the extra.... Asian style nachos, Teriyaki  pizza or throw it over a salad!