4-4 ounce boneless, skinless chicken breasts, diced
1/2 cup low-sodium teriyaki marinade, low sodium, with extra for table-side use, if desired
2 cups brown rice
1/2 cup cherry tomatoes, halved
1/2 cup chopped broccoli
1/2 cup pea pods, diagonally sliced
1/4 cup chow mein noodles
Place chicken in resealable plastic bag with teriyaki sauce and marinate for at 1-2 hours.
Cook brown rice according to package directions, once cooked, set aside.
Transfer chicken and sauce to a large skillet, Cook over medium-high heat until cooked through, with an internal temperature of 165 degrees.
Portion rice onto four plates, top each with a chicken breast and garnish with the vegetables of choice and chow mein noodles.