Healthy Teriyaki Chicken Bake

Ingredients:

For the Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon water
• 1 teaspoon cornstarch (optional, for thickening)

For the Chicken and Vegetables:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 4 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots, etc.), chopped
• Sesame seeds and chopped green onions for garnish (optional)
• Cooked brown rice or quinoa for serving

Instructions:

For the Teriyaki Sauce:

1. In a small saucepan, whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. In a separate small bowl, mix water with cornstarch to create a slurry. If you want a thicker sauce, add the cornstarch slurry to the saucepan.
3. Heat the sauce over medium heat, stirring continuously until it thickens. Remove from heat and set aside.

For the Chicken and Vegetables:

1. Preheat your oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper on both sides.
3. In an oven-safe skillet or baking dish, heat olive oil over medium-high heat.
4. Sear the chicken breasts for 2-3 minutes on each side or until browned.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the chopped vegetables. Sauté for 3-5 minutes until slightly tender.
7. Return the seared chicken breasts to the skillet, arranging them over the vegetables.
8. Pour the teriyaki sauce over the chicken and vegetables.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
10. Garnish with sesame seeds and chopped green onions, if desired.
11. Serve over cooked brown rice or quinoa.