Teriyaki Chicken thighs and Roasted Frozen Vegetables is SUPER easy and is ready in no time. We had some leftover chicken thighs and wanted to come up with a budget friendly meal. This recipe is full of flavor and will fill up your family for not a lot of money.
Oven
Recipe serves: 4
Serving size:
- 1 chicken thigh
- 1/2 cup rice
- 1/4 of the vegetables.
Total time: 30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
olive oil
Grocery
-
1 - package chicken thighs
-
1 - teriyaki sauce
-
1 - package long grain rice
-
1 - bag frozen vegetables 20 oz
Let's prep!
Ingredients
Prep
Ingredients
| 1 cup uncooked long grain rice |
| 1 bag frozen mixed vegetables 20 oz |
| 4 chicken thighs |
| 4 tablespoons teriyaki sauce |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 1/2 tablespoon olive oil |
Prep
- Gather all of your ingredients and measuring tools
- In a medium bowl add and mix well:
- frozen vegetables
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon of pepper
Let's cook!
- Preheat oven to 450° F
- Cook 1 cup of long grain rice to package instructions.
- Grease sheet pan and line with parchment paper.
- Place chicken in the center of the pan
- Spread 1/2 tablespoon teriyaki sauce over each chicken thigh. Turn and add 1/2 tablespoon teriyaki sauce over the other side of each chicken thigh.
- Complete the prep in the prep tab above.
- Add frozen vegetables to both sides of the chicken.
- Bake for 10 minutes stir the vegetables
- Bake for additional 10 minutes or until chicken is between 165°F and 180°F.
- Serve with rice and additional teriyaki sauce. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 1
