Baked Teriyaki Chicken
Baked Teriyaki Chicken - a delicious and super easy baked teriyaki chicken recipe that is perfect for a busy weeknight dinner!
Ingredients
- 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 homemade teriyaki sauce or store-bought; more, if desired*
- serving: regular rice or homemade cauliflower rice
Instructions
- Preheat oven to 450 degrees F. Spray 9x12 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.
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