LOW CARB TERIYAKI CHICKEN AND BROCCOLI “RICE” BOWLS

Low Carb Teriyaki Chicken and Broccoli "Rice" Bowls

Dinner/Lunch

Serves 6-8

Ingredients:

Chicken and Veggies

• 1.5 lb Chicken breast

• 2 cups Broccoli florets

• 1 (16 oz) pkg Cauliflower rice

• 2 tablespoons sesame oil

• 1  teaspoon Salt

• 2 tablespoons sesame seeds

Marinade

• 1/4 cup Rice vinegar

• 1/4 cup Soy sauce or liquid aminos

• 1/4  teaspoon Minced ginger

• 1 teaspoon Minced garlic

• 2 tablespoons sesame oil

• 1 tablespoon peanut butter

• 3  tablespoons Sweetener of choice

• 2  teaspoons Cornstarch

Optional

Rice shown not included in this recipe but fit the meal.  Add1/2 cup cooked rice per serving.

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 add oil. 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 optional rice

Serves 6-8