Photo of Sheet Pan Fried Cauliflower Rice with Chicken by WW

Sheet Pan Fried Cauliflower Rice with Chicken

Points® value
Total Time
35 min
12 min
23 min
When you replace rice with cauliflower rice for a quick sheet pan supper, you end up with an easy way to pack in lots of vegetables—about four servings of veggies per person. For best results, be sure to leave the pan in the oven as it preheats, so that the food hits a hot surface right away. We line the pan with foil for easy cleanup, but you can skip that step if you’d like.


Uncooked boneless skinless chicken breast

1 pound(s), cut into thin strips

Teriyaki sauce

6 tbsp(s), divided

Toasted sesame oil

3 tbsp(s), divided


3 cup(s), small florets

Uncooked sugar snap peas

3 cup(s)


1 cup(s), matchstick-cut

Red bell pepper

1 cup(s), chopped, cut into 2-inch-long thin strips

Cooking spray

5 spray(s)

Uncooked cauliflower rice

24 oz

Uncooked scallions

½ cup(s), thinly sliced


  1. Combine chicken, 3 tablespoons teriyaki sauce, and 1½ teaspoons oil in a medium bowl. Let chicken mixture stand while oven heats.
  2. Line a large rimmed sheet pan with aluminum foil. Place pan in oven and preheat oven (with pan in it) to 400°F.
  3. Combine broccoli, snap peas, carrots, bell pepper, and 1 tablespoon oil in a large bowl, tossing well to coat. Carefully remove pan from oven. Add chicken mixture and broccoli mixture to pan. Cook at 400°F for 15 minutes.
  4. Combine cauliflower rice and remaining 1½ tablespoons oil in large bowl, tossing well to coat. Carefully remove pan from oven. Add cauliflower rice to pan and stir gently to combine. Cook at 400°F for 5 minutes (chicken should reach an internal temperature of 165°F).
  5. Turn oven temperature to high broil. Remove pan from oven and drizzle with remaining 3 tablespoons teriyaki sauce. Broil 3 minutes. Remove from oven and sprinkle with scallions.
  6. Serving size: about 2 ½ cups