Active Time:

15 minutes

Total Time:

30 minutes

Servings:

6

Nutrition Profile:

Diabetes-Appropriate, Dairy-Free, Heart-Healthy, High-Protein, Egg-Free

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Ingredients:

- 2 tablespoons of sesame oil

- 3 cups of bite-size broccoli florets (7 ounces)

- 1 cup of diced red bell pepper

- 1 cup of sliced scallions (approximately 5 scallions)

- 1/3 cup of low-sodium teriyaki sauce

- 1/4 cup of water

- 2 tablespoons of cornstarch

- 2 cloves of grated garlic

- 3 cups of sliced cooked chicken

- 3 cups of cooked brown rice

- Optional: Toasted sesame seeds or toasted sliced almonds for garnish

Directions:

1. Preheat the oven to 350°F.

2. Heat the sesame oil in a large ovenproof skillet over medium heat.

3. Add the broccoli, bell pepper, and scallions to the skillet. Cook and stir until softened, approximately 3 to 5 minutes.

4. In a measuring cup, combine the teriyaki sauce, water, cornstarch, and grated garlic. Pour the mixture into the skillet with the chicken and rice. Stir well to combine.

5. Transfer the skillet to the oven and bake for about 15 minutes, or until the vegetables are tender and the dish is warmed through.

6. Serve the dish sprinkled with toasted sesame seeds or sliced almonds, if desired.