Teriyaki Chicken and Vegetables
Easy Cauli-Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ Tbsp olive oil, divided
- 1 zucchini, cut into chunks
- ½ cup chopped onion
- 1 (8-oz) pkg sliced mushrooms
- 2½ Tbsp soy sauce
- 1½ Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp ginger paste
- 1½ tsp toasted sesame seeds
Instructions
- Cook chicken in 1 Tbsp hot oil in a large 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 remaining ingredients. Pour over chicken mixture, and cook 2 minutes or until sauce is thickened.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- 1 Tbsp chicken broth
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook cauliflower and broth, covered, in hot oil in a large skillet over medium-high heat 10 minutes. Remove from heat. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
334
|
67
|
401
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 18 | 5 | 23 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 855 | 142 | 997 |
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