Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 1 cup bell peppers (mixed red and yellow)
- 1 cup carrots (sliced thinly)
- 3 cloves fresh garlic (minced)
- ¼ cup low-sodium soy sauce
- ¼ cup teriyaki sauce
- 2 tsp sesame oil
- 3 cups cooked rice or noodles
Instructions
- Preheat oven to 375°F (190°C).
- Cut chicken into bite-sized pieces; season with salt and pepper.
- Heat sesame oil in a skillet over medium heat; sauté garlic until fragrant (about 30 seconds). Add broccoli, bell peppers, and carrots; cook until tender-crisp.
- Pour in soy sauce and teriyaki sauce; stir to coat veggies evenly.
- In a baking dish, layer sautéed veggies and chicken; pour remaining sauce on top.
- Cover with foil and bake for 30 minutes; uncover for the last 10 minutes to crisp edges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 220g)
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg