Name: Teriyaki chicken with roasted vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 medium carrots, peeled and sliced into rounds; 2 tsp avocado oil; 1/2 tsp salt; 2 tbsp low-sodium soy sauce; 2 tsp honey; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tbsp water; 3/4 tsp cornstarch; 1 tsp rice vinegar; 1 green onion, thinly sliced

Nutrition

Per serving

443 calories

Protein: 48g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the broccoli and carrots with two-thirds of the oil and half the salt. Spread them in a single layer and roast for 10 minutes.
While the vegetables roast, whisk together the soy sauce, honey, ginger, garlic, water, cornstarch, and rice vinegar in a small bowl until the cornstarch is dissolved.
Heat the remaining oil in a 12-inch nonstick skillet over medium heat. Season the chicken with the remaining salt. Place in the skillet and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more, while the vegetables continue roasting. Done when opaque in the center, 165°F.
Reduce the skillet heat to medium-low. Whisk the sauce once more and pour it over the chicken. Simmer for 1 to 2 minutes, turning the chicken to coat, until the sauce thickens to a glossy glaze that coats a spoon. Remove the vegetables from the oven. Serve the chicken topped with green onions alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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