Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Servings: 4
This Teriyaki Chicken and Rice Casserole is a complete meal in one! Super easy and quick to make. This casserole is an amazing and filling weeknight dinner with shredded chicken, veggies, and rice tossed in a simple, yet flavorful sauce!
Ingredients
1 tbsp honey
32 ounces frozen mixed vegetables, un-sauced stir fry, or Asian varieties that only include zero-point veggies for WW
⅓ c. packed brown sugar
1 tsp olive oil
½ tsp minced garlic
¾ tsp ground ginger
2 tbsp cornstarch
2 tbsp water
1 ½ pound boneless, skinless chicken breasts
1 c. drained canned pineapple tidbits or chunks, packed in juice or with no added sugar
3 c. cooked brown rice
¾ c. low sodium soy sauce
½ c. water
How to make Teriyaki Chicken and Rice Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. In a small saucepan, place the soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic. Mix well. Put the lid on and let the mixture boil over medium heat. Take the lid off once the mixture begins boiling and cook for a minute.
Step 2: In another dish, whisk the cornstarch and 2 tbsp water until smooth. Stir this into the mixture in the pan once the sauce is boiling. Cook for an additional minute until the sauce begins to thicken. Then, take the pan off the heat.
Step 3: Lay the raw chicken breasts flat in a casserole dish. Pour over about 1 c of the sauce. Place the casserole in the preheated oven and bake for about 30 to 35 minutes or until the chicken breasts are completely cooked. Take the dish out of the oven and shred the chicken with two forks.
Step 4: In the meantime, steak or cook the frozen veggies following the package directions. Add the cooked/steamed veggies to the shredded chicken along with the veggies, pineapple, and rice.
Step 5: Reserve a bit of the sauce and add the remaining to the dish. Stir well and resume baking for another 15 minutes.
Step 6: Before serving, drizzle the reserved sauce on top of the casserole. Enjoy!
Nutrition Facts:
Calories: 321Kcl, carbs: 43g, sugar: 18g, fat: 3g, saturated fat: 1g, Protein: 26g, fiber: 4g
Ingredients
- 1 tbsp honey
- 32 ounces frozen mixed vegetables, un-sauced stir fry, or Asian varieties that only include zero-point veggies for WW
- ⅓ c. packed brown sugar
- 1 tsp olive oil
- ½ tsp minced garlic
- ¾ tsp ground ginger
- 2 tbsp cornstarch
- 2 tbsp water
- 1 ½ pound boneless, skinless chicken breasts
- 1 c. drained canned pineapple tidbits or chunks, packed in juice or with no added sugar
- 3 c. cooked brown rice
- ¾ c. low sodium soy sauce
- ½ c. water
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. In a small saucepan, place the soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic. Mix well. Put the lid on and let the mixture boil over medium heat. Take the lid off once the mixture begins boiling and cook for a minute.
Step 2: In another dish, whisk the cornstarch and 2 tbsp water until smooth. Stir this into the mixture in the pan once the sauce is boiling. Cook for an additional minute until the sauce begins to thicken. Then, take the pan off the heat.
Step 3: Lay the raw chicken breasts flat in a casserole dish. Pour over about 1 c of the sauce. Place the casserole in the preheated oven and bake for about 30 to 35 minutes or until the chicken breasts are completely cooked. Take the dish out of the oven and shred the chicken with two forks.
Step 4: In the meantime, steak or cook the frozen veggies following the package directions. Add the cooked/steamed veggies to the shredded chicken along with the veggies, pineapple, and rice.
Step 5: Reserve a bit of the sauce and add the remaining to the dish. Stir well and resume baking for another 15 minutes.
Step 6: Before serving, drizzle the reserved sauce on top of the casserole. Enjoy!
