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Contributed by:
 chezsen

Ingredients: 3 oz boneless, skinless chicken breast (3P) 1 TB teriyaki sauce 2 cup cauliflower (1/2 C)1 1/2 cups green beans (1 C) 1 1/2 cup broccoli (1/4 C) 1 1/2 cup chopped onion (1 C) 1 tsp Olive oil (3 F) 1 clove garlic minced (more or less to taste)

Directions:

• Marinade the chicken breast in the teriyaki sauce for a minimum of 15 mins.

• Lightly spray a non-stick sauté pan with olive oil flavored spray.

• Over a medium-high heat, sauté the onions and chicken (be sure to include all of the teriyaki from the marinade) until the chicken is cooked all the way through. Remove from pan and set aside.

• In the same pan, add the olive oil, 1/4 cup of water (can add a little more 1 TB at a time if necessary during cooking), and the rest of the ingredients, cover and cook until the vegetables are almost tender. (You can speed this step up by precooking the vegetables in the microwave or steamer.)

• Add the chicken & onions to the vegetables and continue to cook uncovered until the vegetables are completely tender, and most of the liquid is gone.

Remark: Makes one 3 block meal