Teriyaki Chicken and Vegetables
Cilantro Cauli-Rice
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil, divided
- 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
- 2 Tbsp raw honey
- 2 Tbsp sesame oil
- 1 Tbsp arrowroot
- 1 Tbsp sesame seeds
Instructions
- Sprinkle chicken with salt and pepper. Cook in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned. Remove from skillet, and keep warm.
- Cook zucchini, bell pepper, onion, and mushrooms in 1 Tbsp hot oil in skillet 8 minutes or until very tender.
- Return chicken to skillet. Whisk together remaining ingredients. Pour over chicken, and cook 2 minutes or until sauce is thickened. Serve over Cilantro Cauli-Rice recipe.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp avocado oil
- 2 Tbsp organic chicken broth
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Cook garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 2 minutes. Stir in cauliflower and broth; cover and cook 15 minutes. Remove from heat; stir in cilantro.
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