Chicken in Teriyaki Sauce with Grilled Potatoes and Vegetables

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Zucchini1/2 count (100 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Teriyaki Sauce1 tablespoon (14 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Bring water to a boil in a pot. Meanwhile, peel and cut the potatoes into medium pieces.

2. 2

   Step 2

   Once boiling, add the potatoes and boil for about 10-12 minutes. Remove and drain.

3. 3

   Step 3

   You can also boil the whole potato, but it takes longer.

4. 4

   Step 4

   Heat the pan over high heat. While heating, season the chicken with salt and pepper.

5. 5

   Step 5

   Once heated, pour a little of the oil and add the chicken breast. Cook over medium heat for 4-5 minutes per side.

6. 6

   Step 6

   Once the chicken is flipped, season with the teriyaki sauce.

7. 7

   Step 7

   Simultaneously, heat the griddle pan with the remaining oil.

8. 8

   Step 8

   Cut the bell pepper, mushrooms, garlic and zucchini into small pieces. You can use different colored peppers and add some green beans.

9. 9

   Step 9

   Add the vegetables and cook, stirring occasionally, until the vegetables are tender. Season with salt and pepper.

10. 10

    Step 10

    Place chicken in teriyaki sauce with vegetables and potato on a plate. Sprinkle with parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Teriyaki Sauce with Grilled Potatoes and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.