2 boneless, skinless chicken breast halves, each cut into 3 serving-sized pieces (sandwich size)Directions: Make marinade. Place chicken pieces in zipper baggy with marinade. Refrigerate for 4-12 hours, turning occasionally. Grill chicken on barbecue or under broiler. Do not over cook. While chicken is grilling, saute bell pepper slices in olive or coconut oil till limp and slightly browned. When chicken is done, place one piece of cheese on each breast portion and transfer to a plate. Cover with a pot lid and keep warm in the oven. Toast hamburger buns on the grill. Place a breast portion on each bun and top with peppers. Spread mayonnaise and/or mustard on bun half and enjoy!
teriyaki marinade (recipe is below)
1 each red and green bell peppers, cut into thin slices
3 T. expeller-pressed olive oil or coconut oil
6 thick slices of jack cheese to top chicken pieces with
6 Alvarado St. Whole Wheat Spouted hamburger buns
Wasabi mayonnaise and/or hot mustard
Teriyaki MarinadeDirections: Mix ingredients well. Use as directed above.
1/4 c. toasted sesame oil
1/4 c. expeller-pressed safflower oil
1 cup soy sauce
2 tablespoons raw amber agave nectar
3 cloves garlic, mashed
1 tablespoon grated fresh ginger root
2 tablespoons sherry