Chicken Teriyaki with Cilantro Rice and Roasted Broccoli

Ingredients (Chicken Teriyaki)

Yield: 4 servings

4 chicken thighs with skin

1/2 bottle Lawry’s Teriyaki Marinade (12 oz bottle)

3 garlic cloves, diced

1 pineapple, sliced or chopped

Salt, to taste

Pepper, to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper
  3. Cover chicken with teriyaki marinade
  4. Add garlic and sliced pineapple (You can squeeze a couple sliced to get the juice from pineapple)
  5. Let marinade for 30 minutes
  6. Heat pan to medium-high heat. Once hot, place thighs on pan (skin-side down). This will allow you to get a nice crispy skin.
  7. Once the skin is crispy (about 3-5 minutes), flip thighs over (2-3 minutes).
  8. Place thighs on a non-stick baking sheet and bake for about 10 minutes or until chicken is well done.

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Ingredients (Cilantro Rice)

Yield: 2-4 servings

1 cup brown or white rice

2 cups chicken stock

Salt, pinch

1/2 cup cilantro, chopped

Directions

  1. Place rice, salt, and stock into rice cooker
  2. Once rice is cooked, mix in cilantro
  3. Easy 🙂

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Ingredients (Roasted Broccoli)

Yield: 4 servings

2 heads of broccoli, chopped into florets

Olive Oil

Salt, to taste

Pepper, to taste

Garlic powder

Directions

  1. Preheat oven to 400 degrees F
  2. Place florets of broccoli onto baking sheet
  3. Drizzle with olive oil. Be sure each floret has olive oil to hold seasoning
  4. Sprinkle on salt, pepper and garlic powder
  5. Place in oven for 5-10 minutes, or until broccoli is nice and crispy