Teriyaki Chicken with Veggies
If you’re a fan of teriyaki chicken, then give this healthy alternative a try ( lot of the store-bought teriyaki marinades unfortunately contain a great deal of sugar and saturated fats). Over on https://jessicasepel.com, Jess creates a lot of these ‘one pan dinners’ which we think are great at The Rosy Room. Highly nutritious, easy and no fuss, and much less clean up time! Great creative with your veggie options or add more if you desire.
Serves: 2
Ingredients
- 2 carrots, sliced
- 1 eggplant, sliced
- 1 broccoli, cut into florets
- 2 organic chicken breasts
- olive oil
- sea salt
For the marinade
- 1/4 cup tamari
- 2 tsp sesame oil
- 2 tsp raw honey
- 1 tsp grated fresh ginger
- 1 tbsp Dijon mustard
- 1 tbsp sesame seeds
Method
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Arrange the sliced carrots, eggplant and broccoli on the baking tray. Place the chicken breasts in the middle of the tray.
- Drizzle the vegetables and chicken with olive oil and season generously with salt.
- To make the marinade, place all of the ingredients in a small bowl. Whisk until they are combined. Spoon 2 tbsp of marinade over each chicken breast. Spoon remaining marinade over vegetables.
- Place the tray in the oven for 30-35 minutes, or until chicken is cooked through and the vegetables are slightly crispy. Serve with brown rice, if desired.
