Chicken Teriyaki with Cauliflower Rice
Nutrition per serving
| Calories | 359 kcal |
| Protein | 57.3 g |
| Carbs | 15.5 g |
| Fats | 6.6 g |
| Saturated Fat | 1.4 g |
| Monounsaturated Fat | 1.6 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 4.2 g |
| Fiber | 4.5 g |
| Sodium | 2,635 mg |
Ingredients
| Chicken Breast | |
| Cauliflower | |
| Sherry (Vinegar) | |
| Garlic | |
| Splenda | |
| Ginger | |
| Soy Sauce |
1. Crush the garlic
2. In a bowl, combine the vinegar, splenda, garlic, ginger and soy sauce. Mix well.
3. Place the cauliflower in a food processor and process until the texture resembles rice.
4. Pre-heat the oven to 200 C (392 F).
5. Wrap the chicken in foil and place in the oven to bake for 30-40 minutes.
6. Steam the cauliflower rice until soft, about 3 minutes.
7. Serve the chicken and cauliflower rice on a plate and drizzle over the sauce.