Sheet pan fried cauliflower rice with chicken
4
Points®
Total time: 35 min • Prep: 12 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s)
Teriyaki sauce
6 Tbsp
Toasted sesame oil
3 Tbsp
Broccoli
3 cup(s), chopped
Sugar snap peas
3 cup(s), whole
Carrots
1 cup(s)
Red bell pepper
1 cup(s)
Cooking spray
5 spray(s)
Uncooked cauliflower rice
24 oz
Scallions
½ cup(s), chopped or sliced
Instructions
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
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