A flavorful Asian-inspired dinner that cooks entirely in one dish!
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Blair Lonergan
¾cupprepared teriyaki sauceplus additional for serving*
1 ½cupsuncooked instant white rice
18 ounce can pineapple chunks (NOT drained)
116 ounce bag frozen stir-fry vegetables
1 ¼cupslow sodium chicken broth
6smallor 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.