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Baked Chicken Teriyaki

User Rating 4 Star Rating (3 Reviews)


This Asian-style one-pot chicken supper is a different take on teriyaki chicken. Serve in bowls with pan juices and wholegrain rice.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 8 boneless, skinless chicken thighs
  • 1/2 cup low-sodium teriyaki marinade
  • 2 tsp of fresh grated ginger
  • 1 tbsp clear honey
  • 4 chopped scallions
  • 2 medium red or yellow peppers, quartered and seeded
  • 3 small zucchini, cut into quarters lengthwise


Preheat the oven to 400 degrees Fahrenheit.

Place chicken thighs in a roasting tin in a single layer.

Combine teriyaki marinade with ginger, honey and scallions. Pour over chicken; turn the pieces to coat them evenly.

Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade.

Bake for a further 15-20 minutes until chicken and vegetables are tender.

Serves 4

Per Serving: Calories 296, Calories from Fat 62, Total Fat 6.9g (sat 1.7g), Cholesterol 141mg, Sodium 878mg, Carbohydrate 21.5g, Fiber 2.3g, Protein 36.9g

User Reviews

Reviews for this section have been closed.

 5 out of 5
baked chicken teriyaki - awesome, Member joyceautry

this is great - quick and easy - wonderful presentation - so colorful - great flavor and aroma. I added a little hot sauce for a little spice. I would make this again, for sure!

8 out of 8 people found this helpful.

See all 3 reviews

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