Say hello to the newest recipe to rock my meal prep world: One-Pan Pineapple Chicken Teriyaki. This came to me a couple months ago after a gluttonous night of Chinese takeout--and the sodium hangover that followed. I knew I could make my own healthy version that I felt good about eating multiple times in the same week. It is simple, flavorful, wallet-friendly and lasts me for an entire week of take-to-work lunches. Enjoy!

INGREDIENTS
2 chicken breasts
1 large head of broccoli
1 bag of frozen, shelled edamame
1 tub of fresh pineapple, cut into cubes
Bottle of your favorite teriyaki or stir fry sauce

DIRECTIONS
If your pan is large enough, you can do it all on one. Salt and pepper the chicken and vegetables.
Cover the breasts and veggies in the teriyaki sauce, toss.
Transfer to your pan and roast at 400 degrees for 20-25 minutes.
Portion it out into your meal prep containers of choice and enjoy throughout the week.

Added bonus-- when I do feel like adding carbs to the dish (which is almost always a yes), I add half an Annie Chun's microwaveable sticky rice to each serving. Really amps it up! Hope everyone is having a great week :)
xo,
MM