Baked Chicken Teriyaki with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
16 oz Boneless skinless chicken breast20 oz Frozen Mixed Vegetable1 Cup Sliced Onion2 Cup Diced Potato5 Tbsp Kikkoman Teriyaki Sauce & Marinade4 Tsp Garlic Powder
Lay chicken breast on ~16" baking pan and make 3 slices on chicken surface. Evenly add garlic powder to chicken surface.
Lay onion on chicken breast. Add teriyaki sauce and move chicken around to allow teriyaki to cover bottom of pan. Add ~10 oz of mixed vegetables and spread evenly. Add potatoes and spread evenly. Add rest of mixed vegetables. Cover with foil, allow to marinate for 30 minutes in refrigerator. Bake at 400˚F for 45 minutes or until chicken is no longer pink. Makes 3 2-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user BSBIOCHEM.
Lay onion on chicken breast. Add teriyaki sauce and move chicken around to allow teriyaki to cover bottom of pan. Add ~10 oz of mixed vegetables and spread evenly. Add potatoes and spread evenly. Add rest of mixed vegetables. Cover with foil, allow to marinate for 30 minutes in refrigerator. Bake at 400˚F for 45 minutes or until chicken is no longer pink. Makes 3 2-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user BSBIOCHEM.
Nutritional Info Amount Per Serving
- Calories: 345.0
- Total Fat: 1.8 g
- Cholesterol: 73.3 mg
- Sodium: 1,417.4 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 9.7 g
- Protein: 40.7 g
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