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Teriyaki Chicken Bake

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Teriyaki Chicken Bake
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 4
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Dinner has never been easier than with The Good Table™ freezer to plate dinner kits. Fresh ingredients make it even better!

Ingredients

1
box (10.2 oz) The Good Table™ freezer to plate teriyaki
2 1/4
cups water
1
tablespoon finely chopped fresh gingerroot
2
to 4 frozen uncooked boneless skinless chicken breasts (about 1 lb)
2
cups fresh sugar snap peas, cut in half diagonally
2
tablespoons water
2
tablespoons sliced green onions
1
tablespoon toasted sesame seed

Directions

  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In baking dish, pour rice blend (from The Good Table™ box), 2 1/4 cups water and gingerroot; stir to combine. Place frozen chicken on top of rice. Squeeze and spread teriyaki sauce (from The Good Table™ box), evenly over chicken.
  • 3 Bake uncovered 40 to 50 minutes or until rice is tender and chicken is no longer pink in center (165°F).
  • 4 Meanwhile, about 5 minutes before chicken bake is done, place sugar snap peas and 2 tablespoons water in small microwavable bowl. Cover and microwave on High 3 to 4 minutes or until tender crisp.
  • 5 Remove chicken from baking dish to cutting board. Cut into 1/2-inch slices. Stir cooked snow peas into rice mixture. Top with chicken; sprinkle with green onions and sesame seed.
Tips  

For an added crunch, add a small can of drained chopped water chestnuts with the rice before baking.

You can purchase toasted sesame seed, or you can make your own. In 6-inch skillet, place sesame seed; heat over medium-low heat 3 to 5 minutes or until toasted.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
10%
(
Saturated Fat
1 1/2g
6%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
550mg
23%
Potassium
290mg
8%
Total Carbohydrate
53g
18%
(
Dietary Fiber
2g
11%
,
Sugars
15g
)
Protein
31g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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