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- 1 pound Brussels sprouts, ends trimmed and halved
- Olive oil cooking spray
- 2 large boneless, skinless chicken breasts
- 2 cups stovetop brown rice
- 1/8 cup water
- 2 tsp. corn starch
- 5 ounces lower sodium soy sauce or tamari
- 1/3 cup honey
- 1/8 cup rice vinegar
- 1.5 cloves garlic, minced
- 1/2 tsp. ground ginger
Heat the oven to 350 degrees F. Line a large baking sheet or roasting pan with parchment paper. Place the Brussels sprouts on the baking sheet and spray evenly with olive oil cooking spray. Spread the Brussels sprouts into an even layer, cut side down.
Prepare the Teriyaki Sauce. In a small bowl, stir together the water and corn starch to make a semi-liquid mixture. Set aside. In a saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger. Cook, stirring frequently, until the mixture starts to simmer. Add the corn starch mixture to the pot and simmer, stirring constantly for one to two minutes, or until the mixture thickens slightly. Remove from heat.
Cut the chicken breasts in half widthwise to make four thinner chicken breasts. Place the chicken on a pan with the Brussels sprouts. Set half of the Teriyaki Sauce (about 1/2 cup) aside for serving. Brush the chicken breasts with some of the remaining Teriyaki Sauce.
Bake for 15 minutes, then brush the chicken breasts and Brussels sprouts with more of the Teriyaki Sauce. Bake for another 10 to 15 minutes or until the chicken is fully cooked (internal temperature should reach 165 degrees F) and the Brussels sprouts are browned and tender.
Prepare the brown rice according to package directions.
Spoon the brown rice into bowls. Slice the chicken. Divide the Brussels sprouts and sliced chicken breasts between the four bowls. Drizzle with the reserved Teriyaki Sauce and serve.