Ingredients
1 1/2 pounds boneless, skinless chicken breast, cut in half
3 cups broccoli florets
6 oz. mini multi-colored carrots
1 bell pepper, sliced
1/4 cup teriyaki sauce
2 cups cooked brown rice, for serving
3 cups broccoli florets
6 oz. mini multi-colored carrots
1 bell pepper, sliced
1/4 cup teriyaki sauce
2 cups cooked brown rice, for serving
Directions:
Place chicken, broccoli, carrots, bell pepper on a foil-lined sheet pan, drizzle with teriyaki sauce and toss to coat. Bake at 400°F until chicken is cooked through and vegetables are tender, about 15–20 minutes. Serve over brown rice.—-
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 350; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 366mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 7g; Protein: 39g
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