Baked Teriyaki Chicken Vegetables and Rice
A flavorful Asian-inspired dinner that cooks entirely in one dish!
Servings 6
Calories 368.1kcal
Ingredients
- ¾ cup prepared teriyaki sauce plus additional for serving*
- 1 ½ cups uncooked instant white rice
- 1 8 ounce can pineapple chunks (NOT drained)
- 1 16 ounce bag frozen stir-fry vegetables
- 1 ¼ cups low sodium chicken broth
- 6 small or thin-sliced boneless, skinless chicken breasts (about 24 oz. total)
- Optional garnish: sliced green onions
Instructions
- Spray a 13-x-9-inch baking dish with cooking spray.
- In the prepared baking dish, stir together rice, undrained pineapple, frozen vegetables, broth, and ½ cup of the teriyaki sauce.
- Place chicken on top of the rice mixture and season with salt and pepper. Pour remaining ¼ cup of teriyaki sauce over the chicken. Cover tightly with foil.
- Freeze until ready to bake.
- Before baking, thaw in refrigerator overnight. Bake (covered) at 400 degrees F for about 40-50 minutes, or until chicken is cooked through (at least 165 degrees F) and rice is tender. Larger pieces of chicken will take longer to cook, so just keep a close eye on the dish and check it periodically until it's ready to pull out. Garnish with additional teriyaki sauce and/or sliced green onions just before serving.
Notes
* Make sure that you use a thick sauce that’s more like a glaze, as opposed to a thin sauce that resembles soy sauce. I like Veri Veri Teriyaki sauce for these purposes.
Nutrition
Serving: 1/6 of the recipe | Calories: 368.1kcal | Carbohydrates: 48.7g | Protein: 33.5g | Fat: 3.8g | Saturated Fat: 0.4g | Cholesterol: 66mg | Sodium: 1362.6mg | Potassium: 325.7mg | Fiber: 2g | Sugar: 19.5g