Ingredients

• 1 pound boneless, skinless, chicken breasts, diced
• ¼ teriyaki sauce (store bought or homemade)
• 2 tablespoons olive oil
• Stir fry vegetable blend (frozen or fresh near produce at grocery store) or snap peas, broccoli, carrots (sliced) or your favorite vegetables!
• Salt, pepper and garlic powder (to taste on vegetable mixture)
• Optional garnish: sliced green onions, sesame seeds

Directions

1. Add diced chicken, teriyaki sauce, 1 tablespoon olive oil to a ziplock bag and mix. Place the bag in the fridge to marinate for at least 30 minutes (overnight is best).
2. Preheat oven to 475 degrees (line baking sheet with foil, if using).
3. Mix the vegetables in a large bowl with salt, pepper, garlic powder and 1 tablespoon olive oil to coat evenly.
4. Add vegetables to the baking sheet, then add chicken to baking sheet using tongs or a slotted spoon.
5. Bake for 15 minutes or until chicken is cooked through; stir or flip halfway to ensure even cooking.
6. Garnish with green onions and sesame seeds when serving. Add to brown rice or quinoa for a complete meal!

Nutrition Information (makes 4 serving size)

• 359 calories per serving
• 17g fat
• 11g carbohydrates
• 41g protein

Macronutrient Breakdown:

• 41% from fat
• 46% from protein
• 13% from carbohydrates