In order to keep the positive direction, well, positive, I decided to plan ahead again this week and prepare food for healthy packed lunches. I decided to do grilled teriyaki chicken with veggie kabobs.
Earlier in the day, I marinated some boneless, skinless chicken breast tenders in teriyaki sauce. I did not know then that there is high fructose corn syrup in that stuff. Unfortunately, the chicken was already marinated and ready to go when I figured that out. Soooo, next time I do this, I will make my own, HFCS free marinade. Then, I chopped up some veggies for my kabobs. The veggies I chose were inspired by my old favorite dish that no longer serve at Outback Steakhouse -- the chicken and veggie griller. I was so sad when they got rid of that, but I digress...
I sliced up zucchini, red onion, red bell pepper, baby portobello mushrooms and pineapple chunks (not pictured). I did not have any fresh pineapple, so I used canned pineapple chunks -- the kind in juice.
Time to grill! I usually grill on the non-stick aluminum foil. It is easier to clean up, and I don't run the risk of the veggies falling in the fire.
All finished! Yummy! I plan to pack these with a couple tenders, one skewer of veggies and brown rice. I kept the veggies pretty crisp, because I do not want them to get mushy when reheated.
Packed up and ready for my lunch box!