Teriyaki Sheet Pan Chicken with Peppers and Rice
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Ingredients
- 4 boneless, skinless chicken breast (cubed)
- Low-sodium teriyaki Sauce
- 1 bag frozen stir-fry vegetables
- 1 bag frozen cauliflower rice
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Lightly spray baking sheet with nonstick cooking spray or line with foil.
- In a bowl, add in the chicken and stir-fry vegetables. Add in teriyaki sauce to taste.
- Evenly spread the mixture on a baking sheet, and bake for 16–18 minutes, until the chicken is fully cooked.
- Microwave the frozen cauliflower rice according to the instructions on the bag.
- Top the cauliflower rice with the stir fry and serve immediately.
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