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Teriyaki Sheet Pan Chicken with Peppers and Rice

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Course: Dinner
Cook Time: 20 minutes
Servings: 4


  • 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


  • 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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