Teriyaki Chicken Breast

Since I’ve started breastfeeding, I’ve had a hard time with what I eat and how it affects baby girl’s belly. My FAVORITE Indian restaurant is out. I’ve tried it three times now (different dish each time) and every time we’ve been up almost all night with a bad gassy belly. Although we don’t eat much chicken, I’ve been using some to substitute some of the beans, lentils, and chickpeas. If I overdo pulses, she gets really gassy so I’m moderating for now. Hoping as we she develops her gut bacteria more, she will be able to tolerate more milk when I’ve eaten a lot of pulses. But for now we’re doing what works.

One of my favorites easy things to throw together is a garlic-ginger teriyaki chicken. The only downside to this chicken recipe is that it needs at least a couple of hours to marinade, but seriously it’s so easy. Throw the chicken in a bag with a few herbs and sauces and you’re good to go!

Teriyaki Chicken

Now if you’re looking for a vegetarian or vegan option, you can always opt for tofu or seitan. We will be getting back to that once we are incorporating solid foods into our little one’s diet, but until then we will be using some chicken. Running short on time today so I’ll just get right down to the recipe.

Prep Time: 2 hours+
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 2 servings

Ingredients

2 chicken breasts
1/4 cup teriyaki sauce
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp ginger paste
1 ziploc bag

Directions

  1. Mix together all ingredients in a ziploc bag
  2. Place in fridge for at least 2 hours (I’ve left it up to 48 – the longer the ore flavor will penetrate the meat)
  3. Preheat oven to 425ºF
  4. Place chicken breasts in baking dish
  5. Bake for 18-20 minutes (check internal temperature is 165ºF)
  6. Remove from oven and let rest for 5 minutes
  7. Serve with your favorite sides

Nutrition Facts (per serving)

Calories: 377
Protein: 34.7 g
Fat: 14.4 g
Carbs: 22.5 g
Fiber: 2 g
Sugar: 16 g (this is including all the marinade – reduce if you don’t consume all of the sauce)

Make this dish vegetarian/vegan by using tofu or seitan in place of chicken. To make it cook faster, if you have really thick chicken breasts, slice them in half (butterfly) so they are thinner. This helps them cook a lot quicker!

Let me know what you think!

-Cassie 🙂

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