Who’s ready for another work week!? Oh, no one… ok that was awkward. Anywho ready or not here Monday comes, and this is what I’m prepping for the week!
Teriyaki Chicken is where it’s at. It’s easy peasy and you can throw in an assortment of vegetables and it’s still good. No one questions vegetables with Teriyaki sauce!
What Do You Need:
- 1 lb Boneless Skinless Chicken Breasts
- Teriyaki Marinade (Kikkoman’s is good stuff)
- 2 Zucchini Sliced into Coins
- 12 Baby Carrots Sliced Length-wise
- 1 Bag Frozen Riced Cauliflower
Marinate your chicken (over night if possible) in the yummy Teriyaki marinade of your choice. Bake the chicken at 350, until completely cooked through. About 25 minutes for the size breasts I picked up. Time will vary between 20-25.
While your chicken is baking away it’s time to slice your veggies! Slice up two zucchini into coins, as close to all the same size as you can. This way they cook evenly. Slice your carrots down the middle, again so they are all done at the same time. Toss in a little bit of EVOO, salt and pepper to taste!
After the chicken has been in for 10 minutes add in your veggies to the lower rack.
Whip up some cauliflower rice while you have a few minutes left, the microwave is fine here or you can heat it in a saute pan on the stove. Dealer’s Choice! Slice up your chicken breast, I really like to do this on the bias (roughly a 45 degree angle), it makes it look so pretty. I like pretty things.
Add the cauliflower rice to the bottom of your meal prep container, top with cooked chicken and veggies!