Teriyaki Chicken

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 (about 5 oz chicken, 7 oz (about 3/4 cups) veggies & sauce) contains 400 calories, 24 g carbohydrate, (3 g fiber), 33 g protein, 19 g fat, (5 g saturated fat), 80 mg cholesterol, and 850 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 400
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 40 minutes
Teriyaki Chicken

Ingredients

You'll Need

12-inch cast-iron skillet

Directions

  1. Preheat oven to 400 degrees. Add mushrooms to parchment paper-lined baking sheet; roast 10-12 min until lightly browned. Set aside.
     
  2. Season chicken lightly with salt and pepper on both sides. Heat 1 Tbsp oil in 12-inch cast iron skillet on MED until oil faintly smokes. Add chicken, skin side-down. Cook 2 min. Turn over; cook 1 min. Remove from skillet; set aside.
     
  3. Heat remaining oil in skillet on MED. Add fajita peppers and onions; cook, stirring, 30 sec. Add roasted mushrooms and sauce; stir to combine. Top with chicken, skin side-up, in center of skillet. 
     
  4. Cook in oven about 15 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove pan from oven; let rest 5 min. Transfer chicken to cutting board; slice on bias.
     
  5. Transfer veggie mixture to serving platter with slotted spoon; top with sliced chicken. Drizzle chicken with sauce; garnish with green onions.

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