Teriyaki Chicken and Vegetables

Nutrition per serving

Calories377 kcal
Protein31.2 g
Carbs41.4 g
Fats12.7 g
Saturated Fat2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.6 g
Sugars17.7 g
Fiber13.5 g
Sodium723 mg

Ingredients

Teriyaki Sauce
Garlic
Onion
Olive Oil
Green Beans (snap beans)
Broccoli
Chicken Breast
Cauliflower

Preparation  
1. Finely chop garlic. 
  
2. Chop onions. 
  
3. Core and chop cauliflower and broccoli. 
  
4. Top and tail green beans.

Cooking  
1. To make the marinade, in a small bowl, combine the teriyaki sauce and garlic, add the chicken coat well and marinate for 15 minutes. 
  
2. Heat a teaspoon of olive oil in a sauté pan over medium-high heat. Add the onion and chicken/marinade sauce and sauté until chicken is cooked. Transfer to a plate and set aside. 
  
3. Add a teaspoon of olive oil and some water to the same pan. Add the cauliflower, green beans and broccoli. Bring to a gentle boil, lower heat, cover and simmer until vegetables are slightly tender. Add the chicken/onion mixture to the vegetables and continue to cook (uncovered) until vegetables are tender. 
  
4. Serve in a bowl.