Baked Chicken Teriyaki with Vegetables
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Baked Chicken Teriyaki with Vegetables calories by ingredient
Introduction
Delicious excuse to eat your poultry and vegetables Delicious excuse to eat your poultry and vegetablesNumber of Servings: 3
Ingredients
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16 oz Boneless skinless chicken breast
20 oz Frozen Mixed Vegetable
1 Cup Sliced Onion
2 Cup Diced Potato
5 Tbsp Kikkoman Teriyaki Sauce & Marinade
4 Tsp Garlic Powder
Directions
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.