Teriyaki Chicken and Veggie Spirals (GF/DF/Low Sugar)

This recipe is light and fresh, with lots of flavour. It's high in protein and low in carbohydrates and refined sugars. It's super quick to prepare in the morning, to then cook for a mid week evening meal.

Teriyaki Chicken and Veggie Spirals (Serves 2)

Ingredients

2 fresh chicken breasts
1 tsp crushed garlic
2 tsp crushed ginger
2 tsp red chilli, finely grated
1 tbsp tamarind sauce
6 tbsp gluten free soy sauce
1 tsp rice wine vinegar
black pepper
1 large courgette, spiralized
2 large carrots, spiralized
1 head broccoli, chopped into small florets

Method

1. Place the chicken in an oven proof dish. 
2. In a small bowl, mix half the ginger, half the soy sauce and all the other marinade ingredients in a bowl, along with a pinch of milled, black pepper. 
3. Pour over the chicken, making sure it's fully coated. Cover with foil and place in the fridge to infuse for 6 hours.
4. Once the chicken has marinaded, preheat the oven to 200 degrees C and prepare your vegetables, then place in a large pan.
5. Cook the chicken for 25 minutes with the foil lid on. Remove the lid, slice the chicken and baste by spooning the sauces back over the meat. Return to the oven for a further 5-10 minutes to ensure it's fully cooked through. 
6. Pour boiling water over the vegetables and place the lid on top. Leave to blanch for 2-3 minutes to slightly soften the veg. Drain, add the soy and ginger and mix through. 
7. Pile on to plates and top with the chicken breast and teriyaki sauce.