Chicken Teriyaki with Cauliflower Rice

Nutrition per serving

Calories359 kcal
Protein57.3 g
Carbs15.5 g
Fats6.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.1 g
Sugars4.2 g
Fiber4.5 g
Sodium2,635 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.