Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Nutrition per recipe
Calories1806.7 kcal (90%)
Total Fat41.5 g (59%)
Carbs131.6 g (51%)
Sugars87.7 g (97%)
Protein225.7 g (451%)
Sodium17547.8 mg (877%)
Fiber25.5 g (91%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 lbfresh asparagus
trimmed, cut into 2-in pieces
1 lbfresh broccoli
cut into small florets
12tricolor mini peppers
stemmed and halved lengthwise
1red onion
large, cut into bite-size chunks
8scallions
halved lengthwise, and cut crosswise into 1-in pieces
1 ½ cupsteriyaki sauce
8boneless skinless chicken thighs
1 teaspoongrated lime zest
Sesame seeds
cilantro leaves
for garnish
Instructions
Step 1
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Step 2
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Step 3
Step 1Preheat oven to 400°. Place asparagus, broccoli, mini peppers, onion and scallions on a large rimmed baking sheet lined with aluminum foil; drizzle with ¾ cup of the teriyaki sauce, and toss to coat. Divide remaining ¾ cup teriyaki sauce between two bowls. Arrange chicken thighs on top of veggies; brush teriyaki sauce from one of the bowls all over chicken.
Step 4
Step 2Bake in oven until vegetables are just tender and chicken is almost cooked through (thermometer reads about 145°), 18 to 20 minutes. Remove from oven. With a clean brush, brush chicken with sauce from second bowl.
Step 5
Step 3Turn oven to broil. Return baking sheet to oven; broil until some of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch carefully to make sure the sauce does not burn.
Step 6
Step 4Remove from oven. Sprinkle with lime zest; garnish with sesame seeds and cilantro. Serve immediately.
Step 7
If you have bone-in thighs or drumsticks in the fridge, use them! They will take longer to cook, however, so bake the chicken for 25 to 30 minutes or until a thermometer reads 165°.
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