One-Pot Chicken Teriyaki

• servings: 6 servings
• total time: 1 hour 5 minutes

Ingredients

Nonstick cooking spray, for the baking dish

2 cups low-sodium chicken broth

3/4 cup teriyaki sauce

1/4 cup low-sodium soy sauce

2 tablespoons sesame oil

2 teaspoons grated ginger

3 cloves garlic, grated

Kosher salt

1 pound boneless, skinless chicken breast, diced

1 1/2 cups raw jasmine rice

1 red onion, sliced

1 medium bunch broccoli, cut into florets (about 2 1/2 cups)

1 red bell pepper, sliced

3 scallions, sliced

Directions

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.

Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.

Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.

Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.

Top with sliced scallions.

Nutrition

• Calories: 448
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 1862mg
• Total Carbohydrate: 56g
• Dietary Fiber: 4g
• Total Sugars: 9g
• Protein: 29g