Easy teriyaki chicken traybake
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Easy teriyaki chicken traybake
This is low-effort cooking but with bags of flavour. Serve over rice or noodles, whichever you prefer.
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 chicken breast fillets
- 1 tablespoon of teriyaki sauce
- 200g Tenderstem or regular broccoli
- 1 red pepper
- 1 bunch of spring onions (reserve 1 spring onion to garnish)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 (or an air fryer to 180°C). Toss 2 chicken breast fillets with 1 tablespoon of teriyaki sauce to coat. Add 5 tablespoons of teriyaki sauce to a small-medium baking dish and add 1 tablespoon of water, stirring to combine.
- Roughly chop 200g Tenderstem or regular broccoli, 1 red pepper and 1 bunch of spring onions (reserve 1 spring onion to garnish). Add the veg to the sauce and mix well, then sit the chicken on top. Bake for 20-25 minutes (or air fry for 15-20 minutes) or until the chicken is cooked through; if you want to glaze the top of the chicken, drizzle with 1 tablespoon of teriyaki sauce and pop the dish under the grill for a couple of minutes. Finely slice the reserved spring onion and scatter over to serve.
