Description
Baked Teriyaki Chicken – a delicious and super easy baked teriyaki chicken recipe that is perfect for a busy weeknight dinner!
Ingredients
Scale
- 1–2 cups carrots, sliced
- 2 cups broccoli florets
- 1–2 tablespoons olive oil
- 4 boneless skinless chicken breast (approx. 2 lbs)
- kosher salt and ground black pepper
- 1 cup teriyaki sauce (more if desired)*
- serving: regular rice or cauliflower rice
Instructions
- Preheat oven to 450 degrees F. Spray 9×12 baking dish with olive oil.
- Add carrots and broccoli to baking dish. Drizzle with olive oil and sprinkle with kosher salt and ground black pepper. Massage oil into the veggies.
- Place chicken breasts on top of the veggies. Season with kosher salt and ground black pepper. Brush teriyaki sauce over top the chicken.
- Cover pan with foil. Place in oven, middle rack.
- Let bake approx. 25-30 minutes or until chicken is fully cooked (chicken is fully cooked when it reaches an internal temperature of 165 degrees F.).
- Remove from oven and let cook slightly. Brush or drizzle with additional teriyaki sauce, as desired, and serve as-is, over regular rice of your choice or over cauliflower rice.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Whole30/Paleo: to make this Whole30/Paleo use a compatible teriyaki sauce and serve either as-is or over cauliflower rice.
- Gluten-Free: use a gluten-free teriyaki sauce to make this recipe gluten-free.
- Veggies: feel free to omit the veggies if you want.
Nutrition
- Serving Size: 6 oz.
- Calories: 140
- Sugar: 6.2 g
- Sodium: 665.1 mg
- Fat: 2.4 g
- Carbohydrates: 22.1 g
- Protein: 7.2 g
- Cholesterol: 10.3 mg