Ingredients Jump to Instructions ↓

  1. 8 chicken thighs

  2. 1/2 cup teriyaki marinade

  3. 2 tsp of fresh grated ginger

  4. 1 tbsp clear honey

  5. 4 chopped scallions

  6. 2 medium red peppers, quartered and seeded

  7. 3 small zucchini, cut into quarters lengthwise

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat the oven to 400 degrees. Place chicken thighs in a roasting tin in a single layer. Combine teriyaki marinade with ginger, honey and scallions. Pour over chicken; turn the pieces to coat them evenly. Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade. Bake for a further 15-20 minutes until chicken and vegetables are tender. Serves 4 Per Serving: Calories 296, Calories from Fat 62, Total Fat 6.9g (sat 1.7g), Cholesterol 141mg, Sodium 878mg, Carbohydrate 21.5g, Fiber 2.3g, Protein 36.9g


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