Sheet Pan Teriyaki Chicken and Cauliflower Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-sliced chicken and fresh vegetables roasted on a sheet pan with teriyaki sauce and sesame oil, served over cauliflower rice. Light, umami-forward, and low-carb. An easy weeknight dinner with minimal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1¼ pounds boneless skinless chicken breasts (halves)
- 6 tablespoon teriyaki sauce (homemade or store-bought)
- 3 tablespoons toasted sesame oil
- 10 ounces broccoli florets
- 8 ounces sugar snap peas (stringless)
- 1 cup carrots (julienned into matchsticks)
- 1 cup red bell pepper (sliced)
- olive oil spray
- 24 ounces cauliflower (rice)
- 2 cloves garlic (minced)
- green onions (sliced, for serving)
- toasted sesame seeds (for serving)
- sriracha or Sambal Oelek (for serving)
- lime (wedges, for serving (optional))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1315mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1541mg
- Calcium
- 141mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.