Chicken Teriyaki Bowl with Broccoli and Sweet Potato

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 4 cups Broccoli
  • 2 cloves Garlic
  • 4 Green onion
  • 1 cup Mushrooms
  • 4 cups Sweet potato, roasted

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 2 tbsp Teriyaki sauce, low sodium

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on soberjulie.com

Description

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• Salt, to taste
• Pepper, to taste
• 2 cloves of garlic, minced
• 4 green onion, chopped (set aside a bit to use as topping)
• ½ cup low sodium chicken broth
• 2 tbsp low sodium teriyaki sauce
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 4 cups broccoli, cut into florets, steamed
• 4 cups sweet potato, chopped, roasted
• sesame seeds, to use as topping

Directions

• Preheat oven to 400 degrees F.
• Place sweet potato onto a baking pan, coat in 1 tbsp olive oil and place in oven for 20-30 minutes, turning every 10 mins. Cook time will vary depending on how large your sweet potato pieces are.
• Steam broccoli florets
• Place 1 tbsp olive oil into a pan and heat over medium-high heat.
• Add garlic and saute for about 1 minute.
• Add chicken and stir fry for 5 minutes..
• Add mushroom and saute until softened.
• Add green onion stir fry until softened.
• Add chicken broth and teriyaki sauce and simmer for 5 minutes.
• Evenly divide sweet potato, broccoli and chicken into bowls and sprinkle with sesame seeds and green onions.