Before we left that night, I was sure to have Jennifer write down that recipe for me. I make it at home a couple times a month now at least. My husband really enjoys it, and even the kids like it. It goes over really well for me when I have a lot going on and not a lot of time to spend in the kitchen. I have even made it for dinner guests, including our new neighbor friends, and it’s always a huge hit among the crowd. Check out what they are saying about this recipe over at The Seasoned Mom:
” …this Dump-and-Bake Chicken Teriyaki — is about as simple (and flavorful) as it gets.”
After making this once, you’re going to turn it into a regular menu item.
Ingredients
4-6 small, boneless skinless chicken breasts (about 4 ounces each)
1 ¼ cups Soy Vay Veri Veri Teriyake Marinade
2 cups broccoli florets
1 red bell pepper, chopped
1 cup chopped onion
Optional for serving: cooked rice, additional vegetables, sliced green onion
Instructions
Preheat oven to 425 degrees F. Spray a large baking dish (I used a deep 11 x 7-inch dish) with cooking spray.
Sprinkle chicken with a little bit of salt and pepper, to taste.
Place vegetables in the bottom of the prepared dish. Add chicken to the dish, pour teriyake marinade over top, and toss to coat.
Cover with foil and bake for 15 minutes. Uncover, stir, and return to the oven uncovered for 10-15 more minutes, or until meat thermometer reads 165 degrees F.If you’re using larger chicken breasts you will need to extend the cooking time by about 10-15 minutes.
Serve chicken, vegetables, and sauce over rice.
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Quick Tip: Frozen or fresh veggies can be used.
Thanks again to The Seasoned Mom for this simple and tasty recipe.
