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Effortless Dump-and-Bake Chicken Teriyaki: A Weeknight Dinner Lifesaver

Have you ever found yourself staring into the abyss of your fridge, wondering how you can whip up something delicious without spending the next hour slaving away in the kitchen? Well, buckle up because I've got the perfect solution for you. The Dump-and-Bake Chicken Teriyaki is about to become your new best friend. This recipe is the perfect mix of lazy and gourmet, giving you all the flavors without any of the fuss. You basically toss everything into a baking dish, let the oven do its magic, and bam—a meal that'll impress without the stress.

Imagine tender chicken breasts soaking up the sweet and tangy goodness of teriyaki sauce, mingling with the crisp freshness of broccoli, red peppers, and onions. This dish doesn't just scream convenience; it's also a colorful way to sneak in those veggies. Whether you're winding down from a long day or simply looking to make dinnertime a breeze, this recipe has got you covered. Plus, it's versatile enough to serve over rice or alongside additional veggies. So let's get cooking, shall we?

Ingredients You'll Need:

  • 4-6 small boneless, skinless chicken breasts (about 4 ounces each)
  • 1 ¼ cups Soy Vay Veri Veri Teriyaki Marinade (or your favorite teriyaki sauce)
  • 2 cups broccoli florets
  • 1 red bell pepper, chopped
  • 1 cup chopped onion
  • Optional for serving: cooked rice, additional vegetables, sliced green onions

Super Simple Instructions:

  1. Get Set: Preheat your oven to 425°F (220°C) and give a large baking dish (I rocked a deep 11x7-inch one) a nice mist of cooking spray.

  2. Veggie Bed: Layer the bottom of your dish with the broccoli florets, chopped red bell pepper, and onion.

  3. Chicken Time: Nestle your chicken breasts on top of the veggies. Now, drown everything in that glorious teriyaki sauce and give it a good toss to make sure everything’s coated.

  4. Cover and Bake: Seal the deal with some foil and let it bake in the oven for about 15 minutes. Then, unveil your creation, give it a stir, and send it back in to bake uncovered for another 10-15 minutes. If your chicken's on the chunkier side, they might need a little extra time in the spa—around 10-15 minutes more.

  5. Serve It Up: Once your chicken hits an internal temp of 165°F and the veggies are tender to your liking, you're good to go. Serve it over a bed of fluffy rice or alongside your favorite sides. And hey, some sliced green onions on top wouldn’t hurt.

Recipe Notes:

  • Shortcut Alert: Save some time and grab your veggies pre-chopped from the grocery store’s fresh produce section or salad bar. Keeping a stash of frozen pre-chopped veggies works wonders too!

There you have it! A no-fuss, all-flavor Dump-and-Bake Chicken Teriyaki dinner that's sure to make your weeknights a little less hectic and a lot more tasty. Enjoy!

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