Sheet Pan Fried Cauliflower Rice with Chicken

• servings: 4 servings
• active time: 12 minutes
• total time: 35 minutes

Ingredients

1 pound(s) Uncooked boneless skinless chicken breast cut into thin strips

6 Tbsp Teriyaki sauce divided

3 Tbsp Toasted sesame oil divided

3 cup(s) Uncooked broccoli small florets

3 cup(s) Uncooked sugar snap peas

1 cup(s) Carrot(s) matchstick-cut

1 cup(s) Red bell pepper(s) cut into 2-inch-long thin strips

5 spray(s) Cooking spray

24 oz Uncooked cauliflower rice

½ cup(s) Uncooked scallion(s) thinly sliced

Directions

Combine chicken, 3 tablespoons teriyaki sauce, and 1½ teaspoons oil in a medium bowl. Let chicken mixture stand while oven heats.

Line a large rimmed sheet pan with aluminum foil. Place pan in oven and preheat oven (with pan in it) to 400°F.

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.

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).

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.

Serving size: about 2 ½ cups