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One-Pan Teriyaki Chicken Meal Prep

by Crystal Hatch

Ingredients

for 4 servings

  • ½ cup
    low sodium soy sauce (120 mL)
  • 3 tablespoons
    water
  • ½ tablespoon
    garlic, minced
  • 1 tablespoon
    cornstarch
  • 4 tablespoons
    honey
  • 3 skinless chicken breasts
  • ½ bell pepper, sliced
  • 1 cup
    broccoli floret (250 g)
  • 1 cup
    baby carrot (120 g)
  • 1 cup
    green beans, trimmed (360 g)
  • salt, to taste
  • pepper, to taste
  • sesame seed, for garnish
  • green onion, for garnish

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Preparation

  1. Preheat oven to 400º F (200ºC).
  2. In a medium-sized saucepan over medium heat, whisk together soy sauce, water, garlic, cornstarch, and honey. Allow sauce to begin bubbling and then stir until sauce thickens. Remove from heat.
  3. Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay chicken on top of sauce. Lay bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
  4. Season vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce.
  5. Bake 20 minutes or until chicken is cooked through and juices run clear.
  6. Remove pan from oven and allow to cool. Slice chicken into strips.
  7. Distribute chicken and vegetables evenly between 4 tupperware containers, separating vegetables for 4 different dishes, if desired.
  8. Drizzle remaining sauce over chicken and garnish with sesame seeds and green onion.
  9. Refrigerate up to 4 days.
  10. Enjoy!
 

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