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Looking for dinner made easy? I know I am! I actually try to use my grocery shopping day as my prep day to simplify our busy weeks. I often mix my marinade, pour it over the chicken in a freezer bag or other airtight container & freeze it. This way I can take the frozen chicken out to thaw on a busy day & it marinates as it thaws making my dinner prep much easier when I come home from a day on the road.
This marinated chicken is great as a stand alone, but even better served as a chicken sandwich on FlatOut® Flatbreads with your favorite veggies. We are pairing it with the traditional FlatOut® Flatbread flavor, but it also goes great on their flaxseed & whole grain flatbreads.
Check out all of the great FlatOut® flavors in my new e-book on the front page. Simply click on the book cover icon to download & make your life just a little easier with these ‘quick make and serve‘ recipes.
Teriyaki Chicken Sandwich Marinade by Jodie Fitz
Traditional FlatOut® Flatbread
2 ½ pounds chicken breast, skinless cut into thin strips
10 oz. low sodium teriyaki marinade and sauce (Kikkoman brand)
6 oz. pineapple juice
1 large clove of garlic
½ cup Vidalia onion, finely chopped
1 tablespoon fresh ground ginger root
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon white pepper
Place the chicken into a gallon sized Ziploc® freezer bag.
Mix the teriyaki, pineapple juice, Vidalia onion, fresh ginger, crushed fresh garlic, onion powder, garlic powder and white pepper together. Pour the marinade over the chicken & seal the bag. Let it set for at least three hours before cooking. Grill or broil the chicken.
Create a wrap using the traditional FlatOut® flatbreads with the chicken, mayo, romaine and fresh tomatoes.