I don’t think I’m alone here when I say I love a good casserole. Casseroles are not only easy to prep for a family but incredibly filling.
This Teriyaki Chicken Casserole is loaded with veggies and can be easily altered to lower the carbs. By keeping the chicken on the side you’re able to customize your protein intake to your specific needs.
Your family will love this easily prepped Teriyaki Chicken Casserole.
Need a lower carb version? No problem! Here are some easy ways to make this recipe stretch even further:
- Add cauliflower rice! Do a 50/50 split or cut this recipe into 8 servings and add cauli rice as a volume add.
- Use less rice and more veggies. Pack in some cauliflower, zucchini, etc.
- Use broccoli rice – leave no veggie rice out of this situation.
For added spice top with:
- Crushed red pepper flakes
- Dijon mustard
The nutrition facts for this recipe are for 6 servings (~200 grams each) of rice excluding the chicken. You will be amazed at how filling this rice dish is. For 4 servings (~300 grams each) the macros are: 283 cals 59 C / 3 F / 8 P – excludes chicken.
When the dish is done baking set your chicken to the side and mix the rice mixture together. Serve and top with the desired amount of cooked chicken breast.
“ohsnapmacros Teriyaki Chicken Casserole”
Teriyaki Chicken Casserole
- 2 lbs. raw chicken breast (approx. 2 breasts butterflied)
- 1 cup uncooked basmati rice 180g
- 1 package Washed and Ready Broccoli Stir Fry mix - or 4 cups stir fry veggies
- 2 cups Chicken Broth
- 6.5 Tbsp. coconut aminos 90g
- 1/2 cup Veri Veri Teriyaki Marinade & Sauce 140g
- Fresh cracked pepper
- Pre heat oven to 375. Spray 9x13 baking dish with nonstick spray.Spread uncooked basmati rice along the bottom of the baking dish and top with 2 cups of chicken broth.
- Chop large vegetables into bite size chunks and butterfly chicken breast. If you keep the chicken in thick breasts it will take longer to cook and could potentially dry out your rice.Top rice with vegetables. Place raw chicken on top of the vegetables.
- Top chicken and mixture with coconut aminos, teriyaki sauce and fresh cracked pepper. Place in the oven uncovered and cook for 40-50 minutes or until the chicken is cooked through.Before serving, remove chicken breast from the top and mix rice mixture together. Serving size and nutrition facts are for rice only. Top with desired amount of chicken (ex. 4oz. cooked) and log into MFP separately if tracking. Nutrition facts for 6 servings, you can find facts for 4 servings in the blog post.
Can I use a frozen vegetable stir fry mix instead of a fresh vegetable blend?
Yes, just might add a little more liquid if you do not defrost first.
This is the first Chicken Teriyaki dish I’ve ever made at home that I loved! The Veri Veri sauce mixed with the aminos was delicious! I used a bag of frozen “Japanese Veggies” and removed the mushrooms. I will say after 40 minutes, my rice wasn’t cooked and my chicken was, so I removed the chicken and let the rice cook for about 15 minutes more. Overall, an incredibly easy dish to make!
Thank you for creating this amazing site! I’ve never been so motivated to continue tracking my macros. You are a Godsend!!
When’s the site being turned into a cookbook?? I want these recipes on my countertop. 🙂
This looks delicious. Is the protein amount correct? 6grams?
Yes, chicken is not included in the macros. See step 3 of the instructions.