Quick One-Dish Keto Teriyaki Chicken Dinner
This recipe is designed to teach everyone how to make quick one-dish keto teriyaki chicken dinner
Servings 4
Calories 608kcal
Ingredients
Teriyaki sauce
- 236 ml (1 cup) water
- 60 ml (1/4 cup) liquid aminos
- 13 grams (1 TBS) brown sugar substitute I use brown monk fruit sweetener
- 15 grams (1 TBS) keto maple syrup I use Lakanto maple syrup
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp xanthan gum or keto thickener of choice
Chicken
- 12 oz frozen chopped broccoli, unthawed
- 1 med red bell pepper, chopped
- 30 ml (2 TBS) olive oil
- 2 lbs boneless chicken thighs
Instructions
- Preheat oven to 425 degrees. Lightly grease a 3 quart casserole dish with cooking spray. In a medium bowl whisk together all the sauce ingredients until fully combined and smooth. Set aside. In a large bowl combine the broccoli, peppers, and olive oil. Sprinkle some ground ginger, garlic powder and onion powder over the vegetables. Toss until the vegetables are fully coated with the oil and seasonings.
- Spread the coated vegetables evenly throughout the prepared casserole dish. Top the vegetables with the boneless thighs. Sprinkle some more seasonings over the chicken. Spoon about 1 3/4 cups of the teriyaki sauce over the chicken. Set the rest of the sauce aside for after baking. Bake in the preheated oven for 30 minutes or until the internal temperature of the chicken is at least 165 degrees.
- Remove the chicken from the oven. Allow the dinner to cool in the dish for 5 minutes. Serve the desired amount of chicken and vegetables over the keto rice substitute of choice. If desired top the chicken and vegetables with remaing teriyaki sauce.
Nutrition
Serving: 1serving | Calories: 608kcal | Carbohydrates: 3g | Protein: 43g | Fat: 45g