Teriyaki Chicken and Vegetables
Nutrition per serving
Calories | 377 kcal |
Protein | 31.2 g |
Carbs | 41.4 g |
Fats | 12.7 g |
Saturated Fat | 2 g |
Monounsaturated Fat | 7.2 g |
Polyunsaturated Fat | 1.6 g |
Sugars | 17.7 g |
Fiber | 13.5 g |
Sodium | 723 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
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.