Teriyaki Chicken Rice Casserole

Teriyaki takes its name from the glossy sheen of a sweet-savory glaze, here folded into an easy American casserole. Chicken thighs and jasmine rice bake together in the sauce with broccoli and carrots for one comforting pan.

Serves 6 · 15 min prep · 55 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 1/2 lb boneless chicken thighs, cubedMeat
• 3/4 cup teriyaki saucePantry
• 1 1/2 cups uncooked jasmine ricePantry
• 2 1/2 cups chicken brothPantry
• 3 cups broccoli floretsProduce
• 1 cup carrots, slicedProduce
• 2 cloves garlic, mincedProduce
• 1 tbsp sesame seedsSpices
• for garnish green onionsProduce

Instructions

1. 1Heat oven to 375°F. Mix rice, broth, garlic, and half the teriyaki in a 9x13-inch dish. Nestle chicken on top; brush with remaining teriyaki.
2. 2Cover and bake 35 minutes. Add broccoli and carrots; cover and bake 15–20 minutes more until rice is tender and chicken is 165°F.
3. 3Rest 5 minutes; top with sesame seeds and green onions.