I absolutely love Japanese teriyaki chicken, but often the shop-bought marinades are high in sugar and saturated fats. Naturally, I had to create a healthy dish that takes the traditional flavours of the dish and puts a nutritious spin on it. This one-pan dinner is so simple to make, requires virtually no washing up and tastes delicious.
- 2 carrots, sliced
- 1 eggplant, sliced
- 1 broccoli, cut into florets
- 2 organic chicken breasts
- Extra virgin olive oil
- sea salt
For the marinade:
- 1/4 cup tamari
- 2 tsp sesame oil
- 2 tsp raw honey
- 1 tsp grated fresh ginger
- 1 tbsp Dijon mustard
- 1 tbsp sesame seeds
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Arrange the sliced carrots, eggplant and broccoli on the baking tray. Place the chicken breasts in the middle of the tray.
- Drizzle the vegetables and chicken with olive oil and season generously with salt.
- To make the marinade, place all of the ingredients in a small bowl. Whisk until they are combined. Spoon 2 tbsp of marinade over each chicken breast. Spoon remaining marinade over vegetables.
- Place the tray in the oven for 30-35 minutes, or until chicken is cooked through and the vegetables are slightly crispy. Serve with brown rice, if desired.
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