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4.34 from 21 votes

Baked Teriyaki Chicken Vegetables and Rice

A flavorful Asian-inspired dinner that cooks entirely in one dish!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 368.1kcal
Author Blair Lonergan


  • 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


  • 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.


* 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.


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