Teriyaki Sheet Pan Chicken with Peppers and Rice
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Calories: 130kcal
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.
Nutrition
Calories: 130kcalCarbohydrates: 0.04gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 131mgPotassium: 419mgFiber: 0.01gSugar: 0.01gVitamin A: 47IUVitamin C: 2mgCalcium: 6mgIron: 0.4mg
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Nutrition Facts
Teriyaki Sheet Pan Chicken with Peppers and Rice
Amount per Serving
Calories
130
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
72
mg
24
%
Sodium
131
mg
6
%
Potassium
419
mg
12
%
Carbohydrates
0.04
g
0
%
Fiber
0.01
g
0
%
Sugar
0.01
g
0
%
Protein
24
g
48
%
Vitamin A
47
IU
1
%
Vitamin C
2
mg
2
%
Calcium
6
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
My fave! I just use whatever veggies I have on-hand and it always turns out.
Love that, Mindy! Using what you have on hand is the best way to make healthy eating simple and budget-friendly. Glad this recipe’s a favorite!