Start the rice according to box instructions.
While the rice starts, chop the zucchini, squash, carrots, and broccoli.
Add zucchini, squash, carrots, broccoli, and olive oil in pan on medium heat
Place chicken in SEPARATE pan. Add teriyaki. Cook and cover on medium heat, allowing chicken to cook thoroughly and sauce to thicken.
Cut chicken in center to see if it cooked all the way through. If yes, cut all pieces in fours/fives, then all vegetables to chicken skillet. Lower temperature between low and medium. Cook for 5 minutes, stirring occasionally.
Turn burners off
Place 1/2 cup of cooked rice onto plate. Scoop out chicken and vegetables on top of rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1035.3mg||36 %|
|Potassium 92.7mg||2 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 36.2g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 178
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