Rice Bowls (or Plates)

 Kristen shared this recipe/ method that was a real hit with her large family.  It is easy and very healthy.  We tried it and loved it.  The leftovers are delicious.  Honestly, the hardest part was dicing the sweet potatoes.

Vegetable, Chicken, and Rice Bowls

Chicken breast, cut up and marinated in Teriyaki sauce of choice

Rice, cooked

Riced Cauliflower, optional

Vegetables of choice: 

Diced Sweet Potato

Frozen Brussel sprouts, thawed and halved

Onion, wedged

Broccoli florets

Cauliflower florets

Mushrooms, halved

Summer Squash, sliced

Soy beans, prepared separately- heated in microwave

Prepare the vegetables.  Put in a large bowl and add olive oil and salt and pepper.  Mix well with hands. Roast until soft. * 

Cook the rice.  You can just use riced cauliflower instead.  Or you can do both.

While vegetables are roasting, put the marinated chicken in a fry pan and cook until done. It just takes a few minutes. 

Serve in bowls or on plates:  Rice covered with chicken and veggies.  Serve with extra teriyaki sauce, if desired.

*We did two full sheet pans of vegetables which produced a lot of yummy leftover veggies for just the two of us.  After the chicken was gone, we ate them as sides, mixed them in eggs, etc.