The sun begin to shine

It is HOT here in Southern California. It's like someone forgot to mention that it is now fall. Time for cooler weather, breezes, changing leaves. Instead it is hot and sticky. At least it is still grill season! Or in my case, grill pan season. I love the fabulous grill marks on chicken, even when you're just making chicken tenders. And chicken tenders just cook so darn fast! This entire meal was made in the time it took Thatboy to call me on his way home from surfing with a warning that he was very hungry. With a call like that I know I have to toss any lasagna plans out the window and focus on something very quick. Not that I was going to make lasagna. Seriously it is too hot for lasagna! As with most of my quick dishes, I put up the rice first in our rice cooker so that in 20 minutes dinner is basically done.

Grilled Terriyaki Chicken Tenders

• 1/2 cup Terriyaki sauce
• 2 green onions, chopped
• 1/2 Tbsp sesame oil
• 1 tsp crushed ginger
• 1 chicken breast, thinly sliced

1. Combine terriyaki sauce, green onions, sesame oil, and ginger.
2. Set aside 1/4 cup marinade and pour remaining marinade in ziplock bag with chicken. Marinated 20 minutes while rice cooks.
3. Grill chicken over grill pan until done.
4. Top with reserved marinade.

Serves 2.
Each serving has:

Calories		222.3
Total Fat		6.6 g
	Saturated Fat	1.0 g
	Polyunsaturated Fat	2.6 g
	Monounsaturated Fat	2.2 g
Cholesterol		68.4 mg
Sodium		554.8 mg
Potassium		324.9 mg
Total Carbohydrate		11.2 g
	Dietary Fiber	0.0 g
	Sugars	8.4 g
Protein		27.7 g