Put chicken breasts in a container and cover with teriyaki marinade. In a separate container, put mushrooms and sliced zucchini and remaining teriyaki marinade. Put both containers in the refrigerator for approximately 30 minutes.
Put zucchini and mushrooms on enough aluminum foil to be able to wrap tight. On separate aluminum foil put chicken breasts making sure that there is plenty of room for all breasts on the foil.
Grill chicken breasts until done and zucchini and mushrooms until soft (approx. 30 minutes). Pour the vegetable mixture on top of the chicken breasts, cover with mozzarella cheese and continue to grill until cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.