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Teriyaki Chicken Stir Fry

Makes 2 servings

Macros: 513 cal, fat 11g, carbs 72g, fibre 15g, protein 43g


10 oz boneless skinless chicken breast

1 tablespoons olive oil, divided

1 cup broccoli florets

1 package frozen cauliflower rice (400g)

1 green bell pepper, chopped

1/4 cup teriyaki sauce

1/4 cup honey


Heat a large skillet or wok over medium high heat. Add 1/2 tablespoon of oil to the skillet to heat. Prepare cauliflower rice in the microwave) Dice the chicken and add to the skillet. Cook, stirring often, about 6 minutes or until cooked through. Remove to a plate and set aside. Add 1/2 tablespoon of oil to the skillet. Stir in the peppers & broccoli first until they are cooked to your liking then add the cauliflower rice. Stir together sauce & honey in a small bowl and then add to pan and stir to coat. Cook 3 minutes, stirring often. Return chicken to the pan and cook for 2 minutes while stirring. Divide into 2 equal portions.

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