Chicken Teriyaki Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts, diced
02 -
2 cups broccoli florets
03 -
1 cup sliced carrots
04 -
1 cup uncooked rice
05 -
1 cup teriyaki sauce
06 -
1 tablespoon olive oil
07 -
2 cups chicken broth
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
Salt and pepper to taste
→ Garnish (Optional)
11 -
1 tablespoon sesame seeds
12 -
2 tablespoons chopped green onions
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large baking dish, spread the uncooked rice evenly across the bottom. Pour the chicken broth and teriyaki sauce over the rice, stirring to combine.
03 -
In a skillet over medium heat, add the olive oil and cook the diced chicken until it's browned on all sides. Season with garlic powder, onion powder, salt, and pepper.
04 -
Add the chicken, broccoli florets, and sliced carrots into the baking dish, spreading everything out evenly.
05 -
Cover the dish with aluminum foil and bake for 40-45 minutes or until the rice is tender and the liquid is absorbed.
06 -
Remove the foil and sprinkle sesame seeds on top, if using.
07 -
Bake for an additional 5 minutes uncovered, just to toast the sesame seeds.
08 -
Let the casserole sit for about 5 minutes before serving. Garnish with chopped green onions and serve warm.
# Notes:
01 -
Variations & Tips: For a vegetarian version, substitute the chicken with firm tofu or additional vegetables like bell peppers and mushrooms. You can also use quinoa instead of rice for a healthier twist. If you want to add a little kick, sprinkle some red pepper flakes on top before serving. Leftovers store well and make for a great lunch the next day. To save more time, use pre-cooked chicken such as rotisserie chicken or store-bought grilled pieces.