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Teriyaki Chicken with Sweet Potato and Rice

A delicious and nutritious meal combining tender chicken, sweet potatoes, and colorful vegetables, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Boneless and skinless
  • 1/2 cup teriyaki sauce Store-bought or homemade
  • 2 pieces sweet potatoes, diced Peel and cut into small cubes
  • 1 cup rice Any type of rice, cooked according to package instructions
  • 1 cup mixed colorful vegetables (e.g., bell peppers, broccoli, carrots) Fresh or frozen
  • Salt and pepper to taste For seasoning
  • 2 tablespoons olive oil For cooking

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Bake for 20-25 minutes until tender.
  3. Cook the rice according to package instructions.
Cooking
  1. In a skillet over medium heat, add olive oil and cook the chicken breasts for about 5-7 minutes on each side, until cooked through.
  2. Pour the teriyaki sauce over the chicken and let it simmer for a couple of minutes.
  3. In the last few minutes, add the mixed vegetables to the skillet to warm them up.
Serving
  1. Serve the teriyaki chicken over a bed of sweet potato and rice, adding the vegetables on the side.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or skillet. For best flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.