How to Make Juicy Teriyaki Chicken Breast With Zucchini

This delicious recipe for making juicy teriyaki chicken breast with zucchini is one that I’m very excited to share with you all! Ever hear the phrase “winner winner chicken dinner?” That’s how you will feel when you take this beautiful juicy chicken breast out of the oven!

Ingredients (serves 2)

2 chicken breasts
3/4 cup teriyaki marinade (I like to use Haioreum “Chicken BBQ Teriyaki Marinade & Sauce” for this recipe, you can find it at the Asian grocery store & sometimes in the Asian sauce aisle & the regular grocery store)
2 zucchinis
1 cup rice
1/2 tbsp coconut oil (you could substitute olive oil or butter)
pinch of salt, ground pepper & cayenne pepper

Instructions

1. Pour teriyaki marinade over chicken, stir & leave in the fridge for 24 hours to marinate
2. Preheat the oven to 425°F, let the chicken rest on the counter while you preheat the oven (this will help to bring it closer to room temperature before it starts cooking)
3. Using a meat thermometer cook the chicken breast in it’s marinade uncovered in glass pie dish for 20-25 minutes until it reaches an internal temperature of 167°F, let the chicken rest for at least 5 minutes before slicing it up
4. While the chicken is baking make 1 cups of rice in the rice cooker
5. Slice the zucchini & steam until tender, place in a bowl & stir in coconut oil, cayenne pepper, salt & ground pepper
6. serve!

Tips: You can get creative with this recipe and swap out the rice with mashed potatoes or pasta. Don’t have zucchini in the fridge? no problem! This dish would go great with any veggie you have on hand. Use your best judgment whether or not you want to peel your zucchini. If the skin is in good condition there is no need to peel it – but if it looks a little bruised or scarred you can peel it before steaming. You can save the sauce that the chicken baked in and pour it over the rice for extra flavor!