Wednesday, July 27, 2016

Peach Mango Teriyaki Chicken

Craving a delicious meal without all the mess? Here it is. A sweet chicken dish with a side of coconut rice. There will be no leftovers so fill your plate--or someone else will. 


This pregnancy I've literally been obsessed with peaches. I always order 5 from Shipt when I get my groceries and I always have a bag of frozen peaches in my freezer. A couple weeks ago I had nothing to make for dinner--and it was one of those I'm wearing yoga pants and not going anywhere days. So I grabbed peaches, mangos, and teriyaki and threw it in the crock pot hoping for the best!


When I handed Bennett his plate he quickly ate all the chicken and luckily I had a little more to offer him as he wanted seconds. I had yet to taste it, as he had eaten his dinner a little early. I quickly grabbed a plate and ate it almost as fast as he had inhaled his. This is such an amazing, quick dish--you will make again and again. 

I decided to whip up some Coconut Rice with the chicken this time--but it would go great with some fried rice or a couscous. The rice recipe I used is from Food Network, I did however change it up a bit and make the serving smaller. 


Peach Mango Teriyaki Chicken

1 Cup of Frozen Peaches
1/2 Cup of Frozen Mangoes
1 cup of Teriyaki Sauce
1.5 lbs. of Chicken Breasts

1. Place peaches and mangoes in the bottom of the crockpot.
2. Put chicken breasts on top of the fruit, and pour the teriyaki sauce on top. 
3. Cook on low for 3 hours (if frozen cook on high for 4 hours). 
4. When the chicken is finished, put chicken on the plate and shred with 2 forks. 
5. Serve with coconut rice. 




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