Ingredients

The following ingredients have 4 Servings
  • 2 cups broccoli florets
  • 1/2 red pepper sliced thinly
  • 1/2 yellow pepper sliced thinly
  • 2 cups brussels sprouts, halved or quartered
  • 1 zucchini diced
  • 5 tbsp olive oil, divided
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pound boneless skinless chicken thighs
  • 3 tbsp Holland House Marsala Cooking Wine
  • 3 cups cooked cauliflower rice
  • 1 tbsp fresh chopped thyme
  • 1 lime

Instruction

  • Preheat the oven to 400 degrees F.
  • Place the broccoli, sliced peppers, brussels sprouts and zucchini on a large baking sheet pan lined with parchment paper.
  • Bake in the oven for 20 minutes and then stir the veggies around a bit. Bake for another 10 minutes.
  • Meanwhile, season the chicken thighs with salt and black pepper.
  • Heat the remaining 2 tbsp olive oil in an oven-safe pan. Add the chicken and sear on one side for about 4 minutes.
  • Turn the chicken over and add the marsala cooking wine. Place the pan in the oven.
  • Roast the chicken for 15 minutes and it’s no longer pink in the middle.
  • Combine the cauliflower rice, thyme and lime juice.
  • Arrange the cauliflower rice in a bowl along with some of the roasted veggies and sliced chicken.
  • Serve with teriyaki sauce (optional)