Dinner + Easy Healthy Recipes + Lunch/Dinner + One Pan Dinners + Quick Healthy Meals

One-Pan Teriyaki Chicken With Veggies

09 September 2018
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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.


Serves: 2

  • 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



  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Arrange the sliced carrots, eggplant and broccoli on the baking tray. Place the chicken breasts in the middle of the tray.
  3. Drizzle the vegetables and chicken with olive oil and season generously with salt.
  4. 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.
  5. 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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