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Sheet Pan Teriyaki Chicken and Cauliflower Rice l SimplyScratch.com #sheetpan #dinner #chicken #easyrecipe #teriyaki #cauliflowerrice #healthy

Sheet Pan Teriyaki Chicken and Cauliflower Rice

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In this Sheet Pan Teriyaki Chicken and Cauliflower Rice recipe, thin strips of chicken and lots of different veggies are tossed with teriyaki sauce and sesame oil and roasted with cauliflower rice. Making this one easy and EPIC sheet pan dinner.
Course Mains & Entrees
Cuisine Japanese
Keyword cauliflower rice, chicken, dinner, healthy, low carb, sheet pan, teriyaki
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 servings
Calories 235
Author Laurie McNamara

Ingredients

  • pounds boneless skinless chicken breasts halves
  • 6 tablespoon teriyaki sauce homemade or store-bought
  • 3 tablespoons toasted sesame oil
  • 10 ounces broccoli florets
  • 8 ounces sugar snap peas stringless
  • 1 cup carrots julienned into matchsticks
  • 1 cup red bell pepper sliced
  • olive oil spray
  • 24 ounces cauliflower rice
  • 2 cloves garlic minced
  • green onions sliced, for serving
  • toasted sesame seeds for serving
  • sriracha or Sambal Oelek for serving
  • lime wedges, for serving (optional)

Instructions

  • Place a rimmed, metal baking sheet onto the middle rack of your oven and preheate to 400°.
  • Meanwhile, in a bowl, toss the strips of chicken with 3 tablespoons teriyaki sauce and 1-1/2 teaspoons toasted sesame oil.
  • In a separate bowl, combine broccoli, snap peas, carrots and bell pepper with 1 tablespoon sesame oil.
  • Once the pan (and oven) have preheated, use oven mitts to remove the sheet pan and immeditaely spray with olive oil spray. Add the vegetables to the sheet pan and scatter the chicken over top. Slide the pan back into the oven and bake for 15 minutes.
  • In the same bowl used for the vegetables, add the cauliflower rice, minced garlic and remaining 1-1/2 tablespoons sesame oil.
  • Once the chicken and vegetables haved baked, add the garlic cauliflower rice with a few pinches of kosher salt and gently toss to combine. Bake for 5 to 8 minutes.
  • Remove the pan from the oven and switch it to broil. Drizzle the remaining 3 tablespoons teriyaki sauce over top and slide back into the oven for 2 to 3 minutes. Watch carefully to avoid burning.
  • Serve topped with green onions, sesame seeds and sriracha or sambal oelek. You can even try it with a squeeze of lime over top.

Notes

    • Something to keep in mind is that this recipe is suppose to be healthy (hence the small amount of teriyaki sauce). However if you want to add more teriyaki sauce for more saucy recipe, be my guest.
    • If purchasing teriyaki, buy a sauce that is thick and not thin and runny.

Nutrition

Serving: 1g | Calories: 235kcal | Carbohydrates: 21g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 16mg | Sodium: 816mg | Fiber: 7g | Sugar: 9g