Teriyaki Chicken with Vegetables

10 30 422
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Teriyaki Chicken with Vegetables
Health Highlights

Ingredients


2 tsp Arrowroot flour (or cornstarch, for sauce)
1 head Broccoli, raw (chopped)
5 large Carrots (sliced)
6 breast Chicken breast, boneless, skinless
2 clove(s) Garlic
2 tbsp minced Ginger root (for sauce)
1/3 cup Honey (for sauce)
2 tbsp Olive Oil, Extra Virgin
1/3 cup Tamari, gluten free, reduced sodium (for sauce)
1/3 cup Water (for sauce)

Instructions


In a small bowl mix the Teriyaki sauce ingredients.

In a large heavy bottom sauté pan, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli in a steamer and steam 8 minutes

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noodles.

Nutrition Facts

Per Portion

Calories 422
Calories from fat 99
Calories from saturated fat 18.5
Total Fat 11.0 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.8 g
Cholesterol 170 mg
Sodium 793 mg
Potassium 1092 mg
Total Carbohydrate 26.4 g
Dietary Fiber 3.0 g
Sugars 18.8 g
Protein 56 g

Dietary servings

Per Portion


Meat 2.6
Vegetables 1.4

Energy sources


Pygal24%439.10566837945635130.1418280752707824%450.0220850826809247.8863886144043253%292.62233868888234203.0750729903582824%24%53%CarbohydratesFatProtein

Meal Type(s)

Main




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