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Teriyaki Chicken Tray Bake

I honestly think most people love one pan cooking. And the humble tray bake is one of my favourites, especially for weeknight dinners. There are so many positives to everything going into one tray and into the oven to cook without much interference along the way. It’s perfect! And this Teriyaki Chicken Tray Bake is an absolute winner in my opinion.

The tray bake is super simple to make and contains loads of healthy goodness. There’s chicken, vegetables, spices and teriyaki sauce and really not much more. It’s not too spicy, so the kids will eat it. But it has got more than enough flavour to keep everyone happy. This is not a bland and boring dinner!

And while leftovers are rare anytime I make my Teriyaki chicken tray bake, they do make an ideal lunch the next day!

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45 minutes

Ingredients

2 large chicken breasts, about 600g

4-6 tablespoons teriyaki sauce

Zest and juice of 1 lime

2 cloves of garlic, crushed

1 tablespoon grated ginger

8 baby carrots, trimmed

4 spring onions, cut into 5cm pieces

1 bunch broccolini

1 bunch bok choy, quartered

1 zucchini, halved lengthways then cut into 2cm chunks

Coriander and rice to serve

Instructions

Preheat oven to 180 degrees.

Combine the teriyaki sauce, lime juice and zest, garlic and ginger with a couple of tablespoons of water. Cut the two chicken breasts in half lengthways to create 4 thinner chicken breasts. Marinate the chicken in the teriyaki mix for 5 minutes.

Place the carrot, spring onions and chicken into a baking tray along with the teriyaki mix. Bake in the oven for 25 minutes.

Add the vegetables and a splash more water (if needed). Cover with foil and return to the oven for around 10 minutes or until the veg is cooked to your liking.

Serve with rice and coriander.

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