Baked Chicken Teriyaki

Baked Chicken Teriyaki is a delightful low-carb twist on the classic Japanese dish, featuring tender chicken marinated in a savory-sweet sauce and baked to perfection. This dish is perfect for a healthy weeknight dinner, offering a balance of flavors that will satisfy your taste buds while keeping your carb intake low.

Ingredients

• Chicken breast - 300 grams
• Soy sauce (low sodium) - 60 ml
• Rice vinegar - 15 ml
• Erythritol (or preferred low-carb sweetener) - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix the soy sauce, rice vinegar, erythritol, minced garlic, grated ginger, sesame oil, salt, and black pepper to create the teriyaki marinade.
3. Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated. Let it marinate for at least 15 minutes.
4. After marinating, cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
5. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
6. Once cooked, remove from the oven and let the chicken rest for 5 minutes before slicing.
7. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 50 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 110 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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