
Sheet pan fried cauliflower rice with chicken
4 - 6
PersonalPoints™ per serving
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), cut into thin strips
Teriyaki sauce
6 Tbsp, divided
Toasted sesame oil
3 Tbsp, divided
Uncooked broccoli
3 cup(s), small florets
Uncooked sugar snap peas
3 cup(s)
Uncooked carrot(s)
1 cup(s), matchstick-cut
Sweet red pepper(s)
1 cup(s), cut into 2-inch-long thin strips
Cooking spray
5 spray(s)
Uncooked cauliflower rice
24 oz
Uncooked scallion(s)
½ cup(s), thinly sliced