Low Carb Teriyaki Chicken and Broccoli "Rice" Bowls
Serves 4
Ingredients:
Chicken and Veggies
• 1 lb Chicken breast
• 2 cups Broccoli floret
• 1 (16 oz) pkg Cauliflower rice
• 1 teaspoon Salt
Marinade
• 1/4 cup Rice vinegar
• 1/4 cup Soy sauce
• 1/4 teaspoon Minced ginger
• 1 teaspoon Minced garlic
• 2 teaspoons Cornstarch
Directions:
1. Start by dicing chicken into bite size pieces. Whisk together the ingredients for the
marinade and pour over diced chicken; place in fridge for 10 minutes.
2. Meanwhile, warm your sauté pan over medium heat and spray with cooking spray. Add broccoli and cauliflower rice to the pan along with 1 cup of water and 1/2 teaspoon salt. Cover and cook until broccoli is tender, stirring occasionally. Set broccoli and cauliflower rice in a bowl to the side.
3. To the same pan used to cook the veggies, add marinated chicken and the sauce. Cook until chicken is no longer pink, around 6-7 minutes.
4. Add the steamed broccoli
and cauliflower rice to the
pan and toss everything to
combine. SERVE WITH A HEALTHY FAT. Enjoy!
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