Veggies Any Child Will Eat and Teriyaki Chicken

This is a very delicious way to get your vegetables! This was the one meal my dad could get me to eat veggies as a child, and now I make it for my own family! My son has multiple food allergies so the only change I make for him is to use dairy free margarine and gluten free soy (and teriyaki) sauce.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  ounces tomato paste
• 16  ounces  frozen peas and carrots (mixed)
• 3  cups water
• 2  potatoes, peeled and chopped
• 4  minced garlic cloves
• 1  tablespoon butter
• 1  tablespoon  coriander
• 16  ounces chicken breasts
• 3  tablespoons lemon juice
• 2  tablespoons soy sauce
• 6  tablespoons  teriyaki sauce

Directions

1. Put a medium pot on med/high heat and coat with olive oil.
2. Pour 3 cups of water over oil, and empty tomato paste into pot.
3. Wait until the paste becomes smooth, add bag of carrots and peas, and chopped potatoes. Cover.
4. In a small saucepan put butter, garlic, and coriander over med heat and cook until browned (about 2 min).
5. Add garlic mixture to veggie mix and stir, replacing cover.
6. Pour olive oil into large sauce pan, and put on med/high. Put chicken in pan, as well as lemon juice, soy sauce, and teriyaki. Cover.
7. In 7 minutes, flip chicken and recover.
8. In 4-8 minutes, veggies and chicken should be ready to serve. Veggies best served over brown rice with a side of pita bread.