Glazed Chicken
with Blistered Greens and Brown Rice
Instructions
1 Boil rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 20 min or until tender. Drain once tender.
2 Fry chicken
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts and cook for 5-6 min on either side until golden and cooked through.
3 Prep greens
Meanwhile, trim the sugar snap peas and green beans.
4 Fry greens
Heat a second pan (with a lid) over a medium-high heat with a drizzle of oil. Once hot, add the green beans and sugar snap peas. Cover with a lid and cook for 4-5 min until starting to char and turn tender. Add the soy sauce for a final 30 sec. Stir occasionally.
5 Glaze chicken
Once the chicken is cooked, add the teriyaki sauce to the pan and cook for 1 min further or until sticky. Remove the pan from the heat and turn the chicken in the glaze. Finely slice the red chilli.
6 Serve
Serve the greens and rice alongside the chicken. Garnish the greens with the red chilli (spicy!) and crispy onions.
Tips for fussy eaters
Serve with white rice instead of brown rice!
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
Did you know that Teriyaki is a cooking technique and not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.
Cooking Time: 30 min
Cals 598 · Prot 53 · Carbs 72 · Fat 9
Dairy-Free
Ingredients
Chicken
Greens
Rice
Did you know that Teriyaki is a cooking technique and not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.
Cooking Time: 30 min
Cals 598 · Prot 53 · Carbs 72 · Fat 9
Dairy-Free
Instructions
1 Boil rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 20 min or until tender. Drain once tender.
2 Fry chicken
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts and cook for 5-6 min on either side until golden and cooked through.
3 Prep greens
Meanwhile, trim the sugar snap peas and green beans.
4 Fry greens
Heat a second pan (with a lid) over a medium-high heat with a drizzle of oil. Once hot, add the green beans and sugar snap peas. Cover with a lid and cook for 4-5 min until starting to char and turn tender. Add the soy sauce for a final 30 sec. Stir occasionally.
5 Glaze chicken
Once the chicken is cooked, add the teriyaki sauce to the pan and cook for 1 min further or until sticky. Remove the pan from the heat and turn the chicken in the glaze. Finely slice the red chilli.
6 Serve
Serve the greens and rice alongside the chicken. Garnish the greens with the red chilli (spicy!) and crispy onions.
Tips for fussy eaters
Serve with white rice instead of brown rice!
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
Ingredients
Chicken
Greens
Rice
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