Teriyaki Chicken and Vegetables

Cauliflower-Quinoa Pilaf
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Ingredients

  • ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tsp canola oil, divided
  • 1 zucchini, cut into chunks
  • 1 small red bell pepper, cut into chunks
  • ⅓ cup chopped red onion
  • ½ (8-oz) pkg sliced mushrooms
  • 2 Tbsp low-sodium soy sauce
  • 2 tsp honey
  • 2 tsp sesame oil
  • 1 Tbsp sesame seeds
  • 1 tsp cornstarch

Instructions

  1. Sprinkle chicken with desired amount of pepper. Cook chicken in 1 tsp oil in a large skillet over medium-high heat 5 minutes or until browned.
  2. Heat 1 tsp oil in skillet; add zucchini, bell pepper, onion, and mushrooms. Sauté 8 minutes or until very tender.
  3. Return chicken to skillet. Whisk together remaining ingredients. Pour over chicken mixture, and cook 3 minutes or until sauce thickens.

Side Dish Ingredients

  • 1 (10-oz) pkg frozen riced cauliflower
  • ¼ cup quinoa, rinsed
  • ⅓ cup water
  • 2 Tbsp chopped fresh parsley
  • 2 tsp butter

Side Dish Instructions

  1. Bring cauliflower, quinoa, and water to a boil in a saucepan over medium-high heat.
  2. Cover, reduce heat, and simmer 10 to 15 minutes or until quinoa is tender and liquid is evaporated. Stir in parsley and butter.

Nutritional Information

Main Side Total
Servings 2 2
Calories
335
147
482
Fat (g) 15 5 20
Sat. Fat (g) 2 3 5
Protein (g) 32 6 38
Carb (g) 18 21 39
Fiber (g) 3 5 8
Sodium (mg) 646 54 700

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