1 lb chicken breast (boneless, skinless, cubed)
½ cup green cabbage (shredded)
½ cup purple cabbage (shredded)
2 cups broccoli (cut into florets)
¼ cup Teriyaki sauce
1 tbsp extra virgin olive oil
sea salt & black pepper (to taste)
2 stalks green onion (chopped)
2 tsp sesame seed
1
- Preheat the oven to 425ºF (220ºC).
- Line a baking sheet with parchment paper.
- In a bowl, combine the chicken, green cabbage, purple cabbage, broccoli, teriyaki sauce, oil, salt, and pepper.
- Spread the mixture onto the baking sheet in an even layer. Bake for 20 to 25 minutes until the chicken is cooked through, tossing halfway.
- Divide evenly between bowls. Top with green onion and sesame seeds. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two cups.
Serve It With
Rice or quinoa for more carbs.
Ingredients
1 lb chicken breast (boneless, skinless, cubed)
½ cup green cabbage (shredded)
½ cup purple cabbage (shredded)
2 cups broccoli (cut into florets)
¼ cup Teriyaki sauce
1 tbsp extra virgin olive oil
sea salt & black pepper (to taste)
2 stalks green onion (chopped)
2 tsp sesame seed