Maple Teriyaki Chicken with Steamed Rice and Veggies

A healthy twist on classic teriyaki chicken using maple syrup for a natural sweetness, served with fluffy steamed rice and vibrant mixed vegetables. This balanced meal packs over 35g of protein and stays within 500 calories.

Steps

1. In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, and grated ginger to create the teriyaki sauce. 2. Season the chicken breast lightly with salt and pepper. 3. Heat olive oil in a non-stick skillet over medium heat. 4. Cook the chicken breast for 5-6 minutes on each side until fully cooked and golden brown. 5. Pour the teriyaki sauce over the chicken in the skillet and simmer for 2-3 minutes, turning the chicken to coat it evenly, until the sauce thickens slightly. 6. Meanwhile, steam the mixed vegetables until tender but still crisp (about 4-5 minutes). 7. Serve the teriyaki chicken sliced over cooked rice alongside the steamed vegetables. 8. Spoon any remaining sauce from the pan over the chicken and rice before serving.

150g (1 medium) skinless boneless chicken breast 3 tbsp maple syrup 2 tbsp low-sodium soy sauce 1 tbsp rice vinegar 1 tsp grated fresh ginger 100g cooked white rice (about 1/2 cup) 100g mixed vegetables (such as broccoli, carrots, and snap peas) 1 tsp olive oil Salt and pepper, to taste