Recipe by: Penn State Nutritional Sciences
Ingredients:
- 1 boneless, skinless chicken breast
- 6 carrots, sliced
- 2 cups broccoli florets
- 2 cups snow peas
- 2 cups cooked brown rice
Teriyaki Sauce:
- 1 cup soy sauce
- 1⁄2 cup honey
- 1 Tbsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 1 Tbsp sesame oil
Directions:
- Preheat oven to 425 ̊F/220 ̊C.
- Spray a parchment paper-lined baking sheet with cooking spray.
- Place the carrots, broccoli, and snow peas on each side of the baking sheet. Set aside.
- Mix together ingredients for the teriyaki sauce and set aside 2 Tbsp.
- Place chicken in the middle of the pan and pour the teriyaki sauce over the chicken breast, carrots, broccoli, and snow peas.
- Bake for 25 minutes.
- Serve with reserved sauce.