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Time
40 min
Level
Medium
Author
healthymealplans

Teriyaki Chicken Breast

dairy-free
gluten-free
egg-free
nut-free
Instructions
1
In a small bowl, whisk together the tamari, vinegar, sliced green onions, sesame oil, minced garlic, and ginger.
2
Place the chicken into a container and pour over the teriyaki sauce. Cover the container and refrigerate for at least 20 minutes, or overnight if possible.
3
When ready to cook, preheat the oven to 425ºF. Line a baking sheet with parchment paper. Arrange the chicken on the baking sheet and discard the remaining marinade.
4
Bake the chicken until it is golden and reaches an internal temperature of 165ºF, 20 to 25 minutes.
5
Serve immediately or store in the regrigerator in an airtight container for up to 3 days.
Micro nutrients
Total weight
202.72g
Carbs
11.46g
Dietary fiber
0.35g
Sugar
9.27g
Fats
21.99g
Saturated
5.1g
Poly
6.29g
Mono
8.27g
Trans
0.73g
Proteins
34.88g
Calcium
10.17%
Iron
42.91%
Magnesium
38.13%
Vitamin C
5.96%
Vitamin A
26.54%
Vitamin B6
0mg
Vitamin D
0mg
Vitamin B12
0mg
Sodium
385.93%
Potassium
30.07%
Cholesterol
132.37%
Percentages are based on a diet of 2000 calories a day.
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