Sheet Pan Teriyaki Chicken and Cauliflower Rice

Step 1

Place a rimmed, metal baking sheet onto the middle rack of your oven and preheate to 400°.

Step 2

Meanwhile, in a bowl, toss the strips of chicken with 3 tablespoons teriyaki sauce and 1-1/2 teaspoons toasted sesame oil.

Step 3

In a separate bowl, combine broccoli, snap peas, carrots and bell pepper with 1 tablespoon sesame oil.

Step 4

Once the pan (and oven) have preheated, use oven mitts to remove the sheet pan and immeditaely spray with olive oil spray. Add the vegetables to the sheet pan and scatter the chicken over top. Slide the pan back into the oven and bake for 15 minutes.

Step 5

In the same bowl used for the vegetables, add the cauliflower rice, minced garlic and remaining 1-1/2 tablespoons sesame oil.

Step 6

Once the chicken and vegetables haved baked, add the garlic cauliflower rice with a few pinches of kosher salt and gently toss to combine. Bake for 5 to 8 minutes.

Step 7

Remove the pan from the oven and switch it to broil. Drizzle the remaining 3 tablespoons teriyaki sauce over top and slide back into the oven for 2 to 3 minutes. Watch carefully to avoid burning.

Step 8

Serve topped with green onions, sesame seeds and sriracha or sambal oelek. You can even try it with a squeeze of lime over top.