Chicken Teriyaki with Broccoli Salad

Chicken chunks marinated in a soy, orange, and honey glaze, served with fresh steamed broccoli florets.

Estimated Nutrition

Per Serving Total
Calories 445.6 kcals 445.6 kcals
Carbohydrates 76.8 grams 76.8 grams
Fat 3.2 grams 3.2 grams
Protein 32.4 grams 32.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Liquids
Meat
0.5
piece
Chicken Breast
cut into chunks
Other
60
g
Vegetables
1
head
Broccoli
cut into florets

Steps

  • Cut the chicken into uniform chunks.
  • Whisk together the soy sauce, orange juice, and honey.
  • Marinate the chicken in half of the sauce and set aside the rest for dressing.
  • Heat a griddle pan and cook the chicken for 5 minutes until fully cooked.
  • Boil a saucepan of salted water and cook broccoli for 4 minutes until tender.
  • Drain the broccoli and toss with the reserved dressing.
  • Top the dressed broccoli with the griddled chicken and serve.