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Prep Time

Prep Time

5 min

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Total Time

5 min

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Calories per serving


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Ingredients (7)
  • 2 tablespoons vegetable or canola oil
  • 8 oz. boneless, skinless chicken breast
  • 7 DOLE® Fridge Pack Peach Slices
  • 1/2 cup sugar snap peas sliced
  • 1/4 cup sliced red onion
  • 3 tablespoons teriyaki sauce
  • 2 cups cooked quinoa or rice
  1. Heat oil in medium skillet, over medium-high heat, add chicken, cook about 6 minutes or until no longer pink in center.  Add peach slices, snap peas and onion, cook until heated through.  Drizzle with teriyaki sauce and stir to coat.  
  2. Divide quinoa between 2 bowls and topped with chicken vegetable mixture.