Teriyaki Chicken with Roasted Mushrooms & Peppers

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 1/2 oz chicken, 6 oz (about 1 cup) veggies & sauce) contains 220 calories, 13 g carbohydrate, (2 g fiber), 33 g protein, 5 g fat, (1 g saturated fat), 75 mg cholesterol, and 520 mg sodium.
  • Calories per Serving: 220
  • Servings: 4
  • Active Time: 20 minutes
  • Total Time to Make: 35 minutes
Teriyaki Chicken with Roasted Mushrooms & Peppers



  1. Preheat oven to 350 degrees. Season chicken with salt and pepper on both sides.
  2. Heat oil in braising pan on MED-HIGH until oil faintly smokes; add chicken. Cook until chicken changes color one-quarter of way up and seared side has browned, 3-4 min. Turn over; cook 3-4 min. Remove chicken from pan; set aside. Reserve remaining oil in pan.
  3. Add mushrooms and shallots to pan. Season lightly with salt and pepper; cook, stirring, 1 min. Add peppers and garlic; cook, stirring, 1 min. Add kale greens; cook, stirring, about 20 sec until slightly wilted. Turn off heat.
  4. Top veggie mixture with chicken. Spread 1 Tbsp sauce evenly over top of each cutlet; drizzle remaining sauce over veggie mixture. Bake 15-20 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
  5. Transfer chicken to cutting board. Let rest 5 min; slice chicken. Arrange veggie mixture on serving platter; top with sliced chicken. Garnish with green onions and pepper drops.


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