Hibachi-Style Teriyaki Chicken and Vegetables
Cauliflower Rice
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 2 large zucchini, cut into chunks
- 1 onion, coarsely chopped
- ⅓ cup low-sodium soy sauce
- 3 Tbsp honey
- 2 Tbsp sesame oil
- 1 Tbsp 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 mushrooms, zucchini, and onion in 2 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 Cauliflower Rice recipe.
Side Dish Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 2 Tbsp olive oil
- ¼ tsp salt
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in oil and salt. Season with pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
328
|
61
|
389
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 17 | 5 | 22 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 578 | 154 | 732 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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