Teriyaki Chicken and Vegetables
Cilantro Cauli-Rice
Ingredients
- 2 Tbsp avocado oil
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp salt
- ½ tsp pepper
- 2 large zucchini, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 onion, chopped
- 1 (16-oz) pkg sliced mushrooms
- ⅓ cup coconut aminos soy-free sauce
- 2 Tbsp raw honey
- 2 Tbsp sesame oil
- 1 Tbsp arrowroot
- 1 Tbsp sesame seeds
Instructions
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat; sprinkle chicken with salt and pepper.
- Add to skillet, and cook 5 minutes or until browned. Remove chicken from skillet, and keep warm.
- Heat remaining 1 Tbsp oil in skillet; add zucchini, bell pepper, onion, and mushrooms.
- Cook 8 minutes or until very tender.
- Return chicken to skillet. Whisk together remaining ingredients.
- Pour over chicken, and cook 2 minutes or until sauce thickens.
- Serve over Cilantro Cauli-Rice.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 Tbsp avocado oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp organic chicken broth
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Pulse florets in a food processor until rice-like consistency.
- Heat oil in a large skillet over medium-high heat; add garlic, salt and pepper; cook 2 minutes.
- Stir in cauliflower and broth; cover and cook 15 minutes.
- Remove from heat; stir in cilantro.
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