Cauliflower rice & chicken traybake

Instructions

1. Combine the chicken strips, half the teriyaki sauce, and half of the sesame oil in a medium bowl. Set aside to marinate while the oven heats.
2. Line a large rimmed baking tray with foil, put in the oven and preheat to 200°C 180°C, gas mark 5.
3. Combine the broccoli, sugar snap peas, carrots, pepper, and 1 tbsp sesame oil in a large bowl, tossing well to coat. Carefully remove the baking tray from the oven. Add the chicken and broccoli mixtures to the tray and cook for 15 minutes. Meanwhile use a food processor to whizz the cauliflower to a rice-like texture. If you don’t have a food processor, you can grate the cauliflower using the coarse side of a cheese grater.
4. Combine the cauliflower rice and remaining oil in a large bowl, tossing well to coat. Carefully remove the baking tray from the oven. Add the cauliflower rice to the pan and stir gently to combine. Cook for 5 minutes until cooked through.
5. Heat the grill to medium-high. Remove the baking tray from the oven and drizzle with the remaining teriyaki sauce. Grill for 3 minutes, then remove from oven and sprinkle with spring onions to serve.