Chicken teriyaki and vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 447.4
  • Total Fat: 2.9 g
  • Cholesterol: 54.8 mg
  • Sodium: 1,211.9 mg
  • Total Carbs: 78.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 27.5 g

View full nutritional breakdown of Chicken teriyaki and vegetables calories by ingredient


Introduction

Meal prep. 4 days worth of lunches/dinners. Meal prep. 4 days worth of lunches/dinners.
Number of Servings: 4

Ingredients

    1.5 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    1 tsp Garlic
    8 tbsp Kikkoman Less Sodium Soy Sauce
    8 tbsp Honey
    2 serving 1 Med. Green Bell Pepper
    1 medium (2-1/2" dia) Onions, raw
    2 cup, chopped Broccoli, fresh
    3 cup Jasmine Rice - white

Directions

PREPARATION 1. In a pan, cook cut chicken over medium-high heat until almost done. 2. Reduce heat to medium and stir in the crushed garlic. 3. Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened. 4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan. 5. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again. 6. Split the rice, vegetables, and chicken evenly between 4 containers. 7. Top with a sprinkle of sesame seeds and sliced green onion. 8. Refrigerate for up to 4 days. 9. Enjoy!

Serving Size: Divide into 4 servings. 3/4 cup rice each.

Number of Servings: 4

Recipe submitted by SparkPeople user ASHTONBKG.