Super Fast
Hibachi-Style Teriyaki Chicken and Vegetables
Cauliflower Rice
Ingredients
- ½ lb boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 Tbsp olive oil, divided
- 1 small zucchini, cut into chunks
- ½ cup coarsely chopped onion
- 1 cup sliced mushrooms
- 2 Tbsp less sodium soy sauce
- 1 Tbsp honey
- 2 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Cook chicken in ½ Tbsp hot oil in a nonstick skillet over medium-high heat 5 minutes or until browned. Remove chicken from skillet, and keep warm.
- Sauté zucchini, onion, and mushrooms in ½ Tbsp hot oil in skillet 8 minutes or until very tender.
- Return chicken to skillet. Whisk together soy sauce and remaining ingredients. Pour over chicken mixture, and cook 2 minutes or until sauce is thickened. Serve over Cauli-Rice recipe.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 cup less sodium chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Sauté onion and garlic in hot oil in a saucepan over medium-high heat 4 minutes or until onion is tender; add cauliflower.
- Cook 2 minutes. Stir in broth; cover and cook 15 minutes or until cauliflower is tender. Add salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
318
|
143
|
461
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 29 | 6 | 35 |
| Carb (g) | 17 | 15 | 32 |
| Fiber (g) | 2 | 4 | 6 |
| T. Sugs (g) | 12 | 5 | 17 |
| A. Sugs (g) | 9 | 0 | 9 |
