Description
Teriyaki Chicken with Mashed Potatoes and Roasted Veggies is a delightful twist on a classic meal, combining juicy chicken thighs glazed with sweet and tangy teriyaki sauce, creamy mashed potatoes, and vibrant roasted vegetables. This dish is perfect for weeknight dinners or special occasions, delivering comfort with every bite. The addition of a rich mushroom-garlic yogurt sauce elevates the flavors, making it a hit among family and friends. Ready in about 30 minutes, this recipe is not only quick to prepare but also packed with wholesome ingredients that make it both satisfying and nutritious.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- ⅓ cup teriyaki sauce
- 2 large Yukon Gold potatoes, peeled and quartered
- 1 cup broccoli florets
- 1 cup sliced carrots
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp olive oil (for potatoes and veggies)
- 1 clove garlic, minced
- 1 cup sliced mushrooms, sautéed
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs until browned; add teriyaki sauce and simmer for 5–7 minutes until cooked through.
- Boil quartered potatoes in salted water until tender (about 15 minutes). Drain and mash with butter and milk; season to taste.
- Preheat oven to 400°F (200°C). Toss broccoli and carrots with olive oil, salt, and pepper; roast for 15–20 minutes until charred.
- For the sauce: Sauté mushrooms in olive oil. Blend sautéed mushrooms with Greek yogurt, garlic, lemon juice, salt, and pepper until smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing and Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg