- 1 package chicken breasts (~ 1.1 lbs)
- 1 yellow onion
- 1 bell pepper (any color)
- 1 medium zucchini
- 1 medium squash
- 2 medium sweet potatoes
- McCormick Roasted Garlic & Herb seasoning
I’m assuming you have some teriyaki sauce, grated parmesan cheese (green canister type), and brown sugar or cane sugar laying around in the pantry.
Put sweet potatoes in the microwave for ~ 8 minutes.
Loosely chop the onion, pepper, zucchini and squash and put them in a bowl. Sprinkle with about 2 tbsp of parmesan cheese and a good helping black pepper (to taste). Set aside.
Bring a pan to medium high heat. Butterfly the chicken breasts. Rub the McCormick seasoning on both sides. Salt & Pepper to taste.
Once pan is hot, place chicken in the pan. Add a little bit of water (maybe 1tbsp) and then cover with a lid for 5 minutes.
Take sweet potatoes out of the microwave and scoop the insides into a bowl. Add 1 tbsp of raw cane sugar and cinnamon to taste. Mash with a spoon/fork and set aside.
Flip chicken over, add another 1 tbsp of water and cover again for 4-5 minutes. Use a meat thermometer to check the temperature (165F+).
Rinse pan out real quick and then put back on stove, add bowl of veggies. Sprinkle with a little bit of teriyaki sauce and cook for about 4 minutes. Taste and season this as it cooks.
Slice chicken and plate everything! You’re done.