Description
A delicious and easy-to-make Teriyaki Chicken Veggie Rice Bake that the whole family will love.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 cup bell pepper, diced
- 1 cup carrots, shredded
- 1 cup teriyaki sauce
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chicken, rice, broccoli, bell pepper, and carrots.
- In a separate bowl, whisk together the teriyaki sauce, sesame oil, garlic, and ginger.
- Pour the sauce over the chicken and veggies, and mix well.
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake for 25-30 minutes or until the chicken is cooked through.
- Garnish with green onions and sesame seeds before serving.
Notes
- Feel free to substitute vegetables based on your family’s preferences.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg