A perfect balanced dinner with juicy glazed chicken, creamy mashed potatoes, and flavorful roasted vegetables!
Ingredients:
For the Teriyaki Chicken:
4 chicken thighs or breasts
2 tablespoons olive oil
Salt and pepper to taste
For the Teriyaki Sauce:
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch + 2 tablespoons water (slurry)
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
3 tablespoons butter
1/2 cup milk
Salt to taste
For the Roasted Veggies:
1 cup broccoli florets
1 cup carrots, sliced
1 bell pepper, chopped
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Prepare the Potatoes:
Boil the potatoes in salted water for about 15–20 minutes until tender. Drain, then mash with butter, milk, and salt until smooth and creamy.
Roast the Vegetables:
Preheat oven to 200°C (400°F). Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
Cook the Chicken:
Season the chicken with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken for 5–7 minutes per side until fully cooked and golden brown.
Make the Teriyaki Sauce:
In a small saucepan, combine soy sauce, honey, brown sugar, garlic, and ginger. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens.
Combine:
Pour the teriyaki sauce over the cooked chicken and let it glaze for 1–2 minutes.
Serve:
Plate the mashed potatoes, add the glazed chicken on top, and serve with roasted veggies on the side. Drizzle extra sauce if desires
