Teriyaki Chicken and Rice Bake

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 344cal

Author: Ashley Fehr

This Teriyaki Chicken and Rice Bake combines tender chicken breast, a flavorful homemade teriyaki sauce, vegetables, and fluffy rice for a one-dish meal the whole family will love! Ready in an hour.

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Ingredients

3½ cups low sodium chicken broth
¼ cup low sodium soy sauce
2 tablespoons honey
1 tablespoon vinegar
2 cloves garlic (minced)
1 teaspoon salt
½ teaspoon minced ginger
⅛ teaspoon red pepper flakes
1½ cups long grain white rice
1 lb boneless, skinless chicken breasts (about 2) chopped
2 cups frozen vegetables

Instructions

Lightly grease a 9x13" baking dish and preheat the oven to 400 degrees F.
Add chicken broth, soy sauce, honey, vinegar, garlic, salt, ginger, and red pepper flakes to the baking dish and stir to combine.
Place rice in a fine mesh sieve and rinse well. Add to the liquid in the pan.
Add the uncooked chicken breast (chopped) and frozen vegetables.
Cover tightly with foil and bake for 50-60 minutes, until rice is tender. Taste and serve.

Video

Notes

Ingredients and Substitutions:

- Chicken broth: if your broth is not a low sodium or no salt added variety, you will want to reduce the added salt and adjust as necessary once it is cooked.
- Soy sauce: choose a gluten-free soy sauce if necessary.
- Rice: I have not tested this recipe with brown rice as they require different cook times.
- Vegetables: I love the ease of frozen vegetables in here, but they are quite tender by the end of the cook time. If you prefer, you can leave out the vegetables until part way through the cooking for firmer veggies. This is also a great recipe for using up leftover cooked vegetables, or softer vegetables that don't require a long cook time (ex. broccoli, snap peas or bell peppers would be great in here!).

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