Teriyaki Chicken with Roast Broccoli

5 from 1 vote

I like to marinate this chicken overnight and up to two days ahead. Then dinner comes together fast for a delicious weeknight Japanese-inspired meal.

Course Main Course

Cuisine Asian, Japanese

Keyword asian, broccoli, Chicken, dairy-free, dinner, easy, egg-free, japanese, lunch, main, nightshade-free, nut-free, protein, PSMF

Prep Time 15

Cook Time 25

Total Time 1 20

Servings

Calories 377kcal

Author Jenny Ross

1/4 cup low sodium soy sauce gluten-free full sodium will be too salty, or coconut aminos
1/4 cup chicken broth
3 tablespoons monk fruit granulated or stevia, to taste, omit if using coconut aminos
1/4 teaspoon fresh ginger finely grated
1 garlic clove minced
2 tablespoons rice vinegar
1/2 teaspoon gelatin optional to thicken

1 pound chicken thighs boneless and skinless, or chicken breasts, cut into bite-size pieces
1 green onion sliced thin, optional, for garnish

Get Recipe Ingredients

Preheat the oven to 425°F. Line two rimmed baking sheets with foil and rub with a little bit of avocado oil to prevent sticking, set one into the oven to preheat and set the other one aside.
Combine all teriyaki ingredients in a large bowl except the gelatin. Add chicken thighs and toss to combine. Let marinate for at least 30 minutes.
Toss the florets with 2 teaspoons avocado oil and some salt to taste. Carefully spread onto the preheated prepared pan - it should sizzle immediately - and return the pan to the oven.
Remove the chicken from the marinade (save the marinade) and set onto the unheated prepared baking sheet. Bake for 20-25 minutes, or until the temperature at the thickest point of a piece of chicken tested is 165ºF.
While the chicken and broccoli cook, bring the reserved marinade to a simmer and cook until the sauce is thickened, about 5-10 minutes. Set aside.
When the chicken is done, brush with half of the sauce. Switch the oven to broil and broil until slightly charred in places. Serve with extra sauce, broccoli on the side, and green onions sprinkled over top.

Protein:Energy Ratio: 2.27

Nutrition made with chicken breast: Calories: 366 cal, Carbs: 11g, Fiber: 3g, Fat: 11g, Protein: 54g, Protein:Energy Ratio: 2.84

Nutrition made with chicken thighs and no broccoli: Calories: 299 cal, Carbs: 4g, Fiber: 1g, Fat: 9g, Protein: 47g, Protein:Energy Ratio: 3.92