Meal Card: Teriyaki Chicken with White Rice and Peas

Directions

1) Place packets of teriyaki sauce and sesame seeds on the counter to thaw.

2) Place a Suvie roasting rack into a Suvie pan with the handles facing up. Cut open packages of chicken and place on the roasting rack. Season with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp ground black pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground black pepper). Place pan in the top zone of Suvie.

3) Open rice and peas into a second Suvie pan. Season rice and peas with 1 tbsp olive oil, 1/2 tsp salt, and freshly ground black pepper (season with 2 tbsp olive oil and 1 tsp salt if cooking a 4 person serving). Place pan in the bottom zone of Suvie.

4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.

Suvie Cook Settings

Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)

Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)

5) Remove pans from Suvie. Set chicken aside on a cutting board to rest for 4 minutes. Fluff rice and peas and season to taste with salt and pepper. Divide between plates with chicken. Garnish with the teriyaki sauce and sesame seeds.