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Time
40 min
Level
Medium
Author
healthymealplans

Teriyaki Chicken Breast

dairy-free
gluten-free
egg-free
nut-free
Instructions
1
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.
2
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.
3
Bake the chicken until it is golden and reaches an internal temperature of 165ºF, 20 to 25 minutes.
4
Serve immediately or store in the regrigerator in an airtight container for up to 3 days.
5
In a small bowl, whisk together the tamari, vinegar, sliced green onions, sesame oil, minced garlic, and ginger.
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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