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teriyaki chicken with peppers


Macros listed per serving



  • Prep: Heat oven to 450°F. Lightly grease a casserole dish.

  • Season: Combine seasonings in a small bowl and mix. Sprinkle all over chicken, then lightly rub it in.

  • Bake: Place seasoned chicken in prepared casserole dish. Bake at 450°F until internal temperature reaches 165°F, about 18-20 minutes.


  • Dice 3 bell peppers (orange, red and yellow) and one white onion. Combine in a bowl and season with salt and pepper.

  • Heat skillet on medium - high with 1 tbsp of butter. Add peppers and cook until softened, about 5 minutes.

Jasmine RICE

  • Add rice, water and salt into a medium pot and stir to combine.

  • Close the pot with a tight-fitting lid. Bring to a boil over medium heat then lower the heat to low and cook for 12 minutes.

  • Take the pot off the heat and leave the rice to rest for 10 minutes (with the lid on).


  • ​4 oz of chicken breast diced

  • 2 oz bell peppers (add on top of chicken) 

  • 4 oz of jasmine rice

  • 2 oz cup of teriyaki sauce

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