Description
When I decided to eat healthier meals, I started looking at recipe ideas that included lean protein. My seafood allergy puts a limit on what I can have. I soon realized that meant eating quite a bit of chicken. So over the years, I’ve experimented with hundreds of dishes, at least half of them starring chicken.
Ingredients
- 4 pieces (6 Oz. Size) Boneless, Skinless Chicken Breast
- Salt And Pepper, to taste
- Poultry Seasoning, To Taste
- 1-½ Tablespoon Minced Garlic
- 1 cup Carrots, Chopped To Bite Size Pieces
- ¼ cups Chicken Broth, Low-Sodium
- 2 cups Broccoli, Chopped
- 4 Tablespoons Low Sodium Teriyaki Sauce
- 2 cups Brown Rice, Cooked According To Package Instructions
- 1 teaspoon Sesame Seeds, For Garnish (optional)
Preparation
In a large saute pan, add chicken and season with salt, pepper, and poultry seasoning. Add garlic and start cooking over medium heat.
After about 5 minutes, add carrots and chicken broth and cover. Once chicken is cooked through, add broccoli and cook for 5 more minutes.
Remove from heat and stir in teriyaki sauce. Serve over brown rice, garnished with sesame seeds if desired.
