Welcome to our latest kitchen favorite: Baked Teriyaki Chicken.
This dish is great because its low-calorie count and high protein, making it an excellent option if you’re looking for a for delicious, nutritious and satisfying dinner. It’s also gluten free and low carb!
This recipe is made with just 5 ingredients: boneless skinless chicken breast, teriyaki sauce, vegetable oil, fresh garlic, and ginger root.
You can make marinate the chicken overnight then have a healthy 30 minute meal the next day.

Why You’ll Love This Baked Teriyaki Chicken
Simple Ingredients
You’ll love how this recipe calls for straightforward, wholesome ingredients that are easy to find and even easier to put together.
Healthy Choice
With high protein and low calories, it’s the ideal meal for anyone looking to maintain a balanced diet without sacrificing taste.
Quick Prep
From fridge to table, this dish is ready in less than two hours, with most of that time being hands-off marinating or baking. Perfect for busy days!
Tips and Tricks
Marinating Time
For the best flavor, let the chicken marinate overnight. The longer it soaks, the more flavorful and tender it will be.
Ingredient Substitutions
Teriyaki Sauce
If you don’t have teriyaki sauce, you can substitute it with a mix of soy sauce, a touch of honey, and a splash of vinegar to taste.
Serving Suggestions
Pair this Baked Teriyaki Chicken with steamed rice or a light vegetable stir-fry for a complete meal that is satisfying yet healthy.
How to Store and Reheat
To store leftovers, place them in an airtight container and refrigerate.
When ready to reheat, transfer the chicken to a baking dish and cover it loosely with aluminum foil. Bake in an oven preheated to 350°F until heated through.
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Baked Teriyaki Chicken
Equipment
- Glass Measuring Cup 1 Cup
Ingredients
- 16 ounces boneless skinless chicken breast
- ¼ cup reduced-sodium teriyaki sauce
- 1 tablespoon vegetable oil
- 4 cloves garlic crushed
- 1 teaspoon ginger root minced and pared
Instructions
- Place the chicken in a nonstick baking pan.
- In a glass measuring cup, mix teriyaki sauce, vegetable oil, crushed garlic, and minced ginger.
- Pour the sauce mixture over the chicken.
- Cover the pan and refrigerate for at least 1 hour to marinate.
- Preheat your oven to 350° F
- Uncover the chicken and place it in the oven.
- Bake for 15 minutes, then turn the chicken over.
- Continue baking for another 10 to 15 minutes, or until the chicken is fully cooked.
To Store and Reheat Leftovers:
- To store leftovers, place them in an airtight container and refrigerate.
- To reheat, transfer the chicken to a baking dish and cover it loosely with aluminum foil. Bake in an oven preheated to 350°F until heated through.
Notes
Nutrition
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