Description
A delicious and easy recipe that wraps juicy chicken in tangy teriyaki sauce, paired with fresh veggies and rice.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice (preferably jasmine or basmati)
- 1 cup broccoli florets
- 1 cup bell peppers, diced
- 1 cup diced carrots
- 1 cup teriyaki sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon sesame oil (optional)
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- Salt and pepper to taste
- Green onions, sliced (for topping)
- Sesame seeds (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, cooked rice, broccoli, bell peppers, carrots, teriyaki sauce, sesame oil, garlic powder, and ginger powder in a large mixing bowl. Mix everything thoroughly.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the shredded cheese over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes.
- Let the casserole cool for a few minutes before serving.
- Top with sliced green onions and sesame seeds before serving.
Notes
Feel free to substitute rice with quinoa or cauliflower rice for a lower-carb version. You can also add different veggies based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg