Dinner

Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner is for Dinner.

Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner takes several minutes to prepare.

Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner takes several minutes to cook.

Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner makes 2 servings.

The ingredients for Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner are:

2 chicken breasts w/o skin and bone
1/4 c. teriyaki sauce
1/4 c. unpacked brwon sugar
1/4 c. orange juice
1/2 small bag of frozen broccoli
1 pkg betty crocker scalloped potaotes
1 box jiffy cornbread/ muffin mix

Here is how you make Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner:

Marinate chicken breasts in sauce, brown sugar, & orange juice for at leat 4 hour in the refridgerator. The longer it marinate, the better the flavor.After marinating chicken, prepare potatoes & cornbread according to direction on box. For lighter...use fat free milkCut chicken into 1/2 in pieces and skewer.If using wooden skewers..soak in water for 30 minutescook broccoli the way you like it....steamed, boiledNumber of Servings: 2Recipe submitted by SparkPeople user KHEILAB.

The nutritional information for Teriyaki Chicken Skewers w/ broccoli, scalloped potaoes, and cornbread muffin dinner is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 694.9

• Total Fat: 8.9 g
• Cholesterol: 162.9 mg
• Sodium: 3,650.6 mg
• Total Carbs: 80.8 g
• Dietary Fiber: 3.2 g
• Protein: 67.3 g