Teriyaki Chicken with Roasted Veggies and Potatoes

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Recipes with rachel teriyaki chicken and roasted veggies recipe

Before my next grocery trip, I wanted to use up some seasonings in my pantry to keep from over buying right now. As my husband said, I turned it into an episode of Guy’s Grocery Games and mixed it up a bit. It turned out delicious! It takes a little time to roast the veggies, but it’s really simple. The prep is quick and it just needs cook time so it’s perfect for a weeknight or weekend meal– which what day is it anyways?

This dish has three different items: chicken tenderloins, potatoes and veggies– so I’ll break up the recipe in that format. Keep in mind, you’ll be doing this all at the same time so I recommend reading through this recipe first and then cooking it. As always, message me on Facebook or Instagram if you have questions about the recipe!

recipes with rachel roasted veggies recipe

Let’s get started!

Teriyaki Chicken with Roasted Veggies and Potatoes

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes to 1 hour

Recipes with rachel teriyaki chicken and roasted veggies recipe

Ingredients

Chicken:

Veggies:

  • snap peas
  • red bell pepper, sliced into strips
  • broccoli florets
  • yellow squash, chopped in halves
  • 1 cup oil (depending on how much veggies you have)
  • salt and pepper to taste
  • half of a package of dry onion soup
  • 1/4 cup garlic powder (I made a lot of veggies)
  • 1 tbs sesame seeds

Potatoes:

Recipe

  • Preheat the oven to 400 degrees
  • In a large ziplock bag, add the raw chicken tenderloins, dry Italian seasoning, teriyaki marinade and oil. Seal the bag and give it a squeeze to mix it all up and pop it in the fridge.
  • In a large mixing bowl, add the snap peas, red bell pepper, yellow squash and broccoli. Add the oil, salt and pepper and garlic powder. Give it a stir and then sprinkle in the dry onion soup and stir it again.
  • Grab a cookie sheet and dump the veggies on it so they’re in a single layer. Then sprinkle the sesame seeds on top. Set it aside (do not put in oven until the potatoes are cooking which I walk through below).
  • Now onto the potatoes– Grab a medium skillet and add in the olive oil. Let it heat up a little bit and then add in the potatoes that have been cut in half. Keep in mind these potatoes are small so being cut in half should be plenty small for bite size!
  • Add in the cajun seasoning, salt, pepper and smoked paprika to the potatoes and give it a stir. Keep it on medium heat and let them cook stirring occasionally. These take a bit to cook so be patient. They’ll be delicious, I promise.
  • Now that the potatoes are cooking, add the veggies into the oven.
  • Set the timer on the veggies for 15 minutes (you’ll cook them for 15 minutes, stir them and then cook them for another 15 minutes)
  • While the veggies and potatoes are cooking, grab another skillet and let’s get cooking the chicken!
  • Add oil to the new skillet you just grabbed and begin adding the chicken tenderloins so they don’t touch. I use tongs to grab them out of the marinade bag and place into the skillet.
  • Let the chicken cook on that side for 4-5 minutes then flip them over and cook for another 4-5 minutes. Time depends on the size of chicken so keep that in mind. It might be a little more or less to cook them. Don’t let them dry out!
  • Once everything is done, place the chicken, veggies and potatoes on a plate.
  • DELICIOUS!

XO, Rachel

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