Happy wednesday, everyone! I have a great recipe for you all this week. We made this at our recent coach retreat and it was a hit. Some of the ladies even made it for their weekly meal prep… it was that good! And it’s seriously easy to make, the hardest thing is chopping all the veggies. You could totally get your family involved in this meal, though: kiddos can chop veggies and my husband grills the meat. Here’s the recipe… I hope you try it!




-1/2 cup Low sodium Tamari

-1 tablespoon honey

-1 tablespoon minced ginger

-1 tablespoon rice vinegar

-1 tablespoon sesame oil

-2 teaspoons cornstarch or 1 teaspoon arrowroot powder

-1 teaspoon water

-2 lb boneless skinless chicken breasts

-1 cup long grain white rice

-dash of salt

-2 tablespoons freshly chopped cilantro

-juice from 1 lime

-1 medium red bell pepper, chopped

-1/2 red onion, chopped

-1 tablespoon olive oil

-1 small zucchini, sliced

-4 slices pineapple

-salt and pepper

-sesame seeds, for garnish


  1. Create the sauce and marinate the chicken for 30 min in the refrigerator (use 3/4 of sauce)
  2. Make cilantro-lime rice on the stovetop
  3. Grill chicken, pineapple and veggie packets
  4. Serve with sesame seeds and additional 1/4 of the teriyaki sauce