Teriyaki Chicken & Cauliflower Skillet

Tonight’s dinner is a fun and healthy new way to jazz up chicken. I know, I know, it sounds so basic. But it’s anything but! The flavors are delicious, the time it takes to make is faster than take-out and if I’m being honest, it’s a pretty looking dish! We do eat with our eyes and all….!

This is one of those dinners that has everything you need right in one pan – the protein, the veg, the substance. The girls and Trevor absolutely loved this and I was really surprised since it has a lot of cauliflower. But, it worked so you won’t hear a peep out of me!

Do your kids struggle to eat veggies? What veggie dishes do you make them that they like? Let me know in the comments below!


Teriyaki Chicken & Cauliflower Skillet

  • Servings: 4
  • Difficulty: easy
  • Print


  • 6 tbsp soy sauce
  • 4 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 small garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, cut into 1” cubes
  • 2 tablespoons olive oil
  • 1 small cauliflower head, chopped into small florets
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame seeds


  1. In a medium bowl, combine soy sauce, honey, rice vinegar and garlic; whisk to combine. Add chicken and mix well to coat. Set aside.img_2240
  2. Warm oil in a large non-stick skillet over medium heat. Add cauliflower, cover and cook for 5 minutes, stirring occasionally. Set aside once al dente.img_2241
  3. Return skillet to the stove and cook chicken (drain sauce, but reserve it to make a marinade) for about 5 minutes, stirring occasionally.img_2242
  4. In a small bowl, mix water and cornstarch together until dissolved. Stir into leftover chicken marinade and add to skillet with chicken. Cover, reduce heat to low and let cook for about 4-5 minutes or until sauce has thickened.img_2244
  5. Remove from heat, add previously cooked cauliflower and stir.img_2245
  6. Sprinkle with sesame seeds and enjoy!img_2247

Adapted from: ifoodreal.com

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