Credit where credit is absolutely due—this Double Dipped Teriyaki Chicken is brought to you by my brilliant coworker Laura. When she casually mentioned she tops her teriyaki chicken with feta cheese, I had to pause mid-bite and reevaluate everything I thought I knew about food. And then she hit me with the double sauce strategy—a pre-cook marinade followed by a glossy post-cook teriyaki drizzle. We have a saying where I work… “everyday is an opportunity to change someone’s life FOREVER- today is our day.” Laura, I can confirm that you changed my LIFE with this one.
So, I took her concept, cranked up the macros, and brought it to meal prep legend status. We’re talking tender chicken thighs marinated and glazed in that sweet-salty teriyaki magic, paired with fluffy jasmine rice, and topped with creamy crumbled feta for the perfect unexpected twist. It’s savory, it’s sweet, and it’s got just enough umami to make your taste buds stand at attention. With a protein count that’ll make your fitness tracker weep tears of joy, this recipe isn’t just delicious—it’s downright strategic.
Whether you’re looking to shake up your usual chicken routine or just want a meal that hits different without sacrificing those juicy macros, this one delivers. So here’s to Laura—for reminding us that feta has no rules, and that doubling down on sauce is always the right move. If this recipe gets popular (and it will), we’re all just living in her culinary universe.
Double-Dipped Teriyaki Chicken
Equipment
Ingredients
For the Chicken:
- 2 pounds chicken breast tenderloins
- 1 cup store-bought teriyaki sauce for marinade
- 2 tbsp olive oil for cooking
For the Roasted Broccoli:
- 1.5 lbs broccoli florets
- 1 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For Serving:
- 3/4 cup feta cheese crumbled
- 1/2 cup store-bought teriyaki sauce
- 1 cup jasmine rice
Instructions
- Place the chicken in a large bowl or zip-top bag. Pour the teriyaki sauce over the chicken, ensuring it’s evenly coated. Seal and refrigerate for at 2-4 hours (or up to overnight).2 pounds chicken breast tenderloins, 1 cup store-bought teriyaki sauce
- Begin cooking rice according to your preferred method. I love my rice cooker!1 cup jasmine rice
- Preheat the oven to 425°F. Toss the broccoli florets with olive oil, garlic powder, salt, and black pepper in a large mixing bowl. Spread evenly on a baking sheet.1.5 lbs broccoli florets, 1 tbsp olive oil, 1/2 tbsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
- Roast the broccoli in the oven for 20-25 minutes, tossing halfway through, until tender and slightly charred.
- Heat a large skillet over medium-high heat and add olive oil. Remove the chicken from the marinade & discard the excess liquid in the bag. Sear the chicken for 4-5 minutes per side, until browned and cooked through (internal temperature of 165°F). You will have to do this in two batches or using two skillets to avoid crowding.2 tbsp olive oil
- While the chicken cooks, pour 1/2 cup of fresh teriyaki sauce into a small saucepan. Bring to a boil, then reduce to a simmer for 3-5 minutes, until slightly thickened. Remove from heat.1/2 cup store-bought teriyaki sauce
- Divide the chicken and roasted broccoli into four servings & serve over a bed of rice. Drizzle the teriyaki glaze over the chicken & garnish with crumbled feta cheese for extra flavor. Enjoy!3/4 cup feta cheese
Nutrition
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❤️ Why You’ll Love This Double-Dipped Teriyaki Chicken
This ain’t your average teriyaki chicken. With not one but two layers of teriyaki sauce—a bold marinade and a reduced glaze finish—this meal brings full-bodied flavor and serious protein power to the table.
The chicken is marinated for maximum depth, then pan-seared to golden perfection before getting hit with a hot, sticky teriyaki reduction that clings to every bite. Served over jasmine rice and charred broccoli, then topped with a surprise twist—creamy, tangy crumbled feta—this one hits every texture and taste bud.
Each serving packs 67g of protein and 702 calories, giving you a powerful post-lift meal or a fuel-packed lunch that doesn’t sacrifice flavor.
⭮️ Ingredient Substitutions & Customizations
💥 Swap Your Protein
Feel free to sub in chicken thighs, pork tenderloin, shrimp, or even tofu if you’re looking for variety. Just adjust cooking times accordingly to keep the texture on point.
💥 Lower Carb or Low-Cal Option
Replace the jasmine rice with cauliflower rice or shredded cabbage if you’re going lower carb. Still want the carbs but fewer cals? Try cooked zucchini noodles or steamed green beans.
💥 Teriyaki Variations
Not all teriyaki sauces are built the same. Go spicy with a wasabi-ginger teriyaki or lean into a low-sugar brand like G Hughes or Primal Kitchen to dial in your macros.
💥 Spice it Up
Add red pepper flakes, sriracha, or a few dashes of hot sesame oil to give this dish some fire.
💥 Feta Flex
No feta? No problem. Try goat cheese for a tangier vibe or skip it altogether if you’re going dairy-free. A splash of rice vinegar can give you similar brightness.
🔥 Expert Tips for Perfect Teriyaki Chicken
🔥 Marinate Deep
Let the chicken rest in the teriyaki bath for at least 2 hours (overnight is king) to lock in that umami-packed flavor.
🔥 Dry It Off
Before you sear, pat the chicken dry to help it brown better and avoid steaming in the skillet.
🔥 Sear Hot and Fast
Use a hot cast iron or jumbo skillet and avoid crowding. Searing in batches gives you that craveable golden crust.
🔥 Glaze Last
Always simmer a fresh portion of teriyaki sauce separately and brush it on at the end. It’s thick, glossy, and adds major flavor payoff.
🍽️ Serving Suggestions & Storage Tips
🪱 Storage
Keep leftovers in airtight containers in the fridge for up to 4 days. To freeze, divide into individual portions (rice, chicken, and veggies separately if possible) and store for up to 3 months.
🔥 Reheating
Microwave in short bursts with a splash of water and a damp paper towel to keep everything moist. Reheat feta separately to keep its texture.
🍚 What to Serve With
Pair this with edamame, pickled cucumbers, or even a fresh Asian slaw for crunch. Want more carbs? Add a soft-boiled egg or an extra scoop of rice.
🥢 Garnish Ideas
- Extra teriyaki glaze
- Toasted sesame seeds
- Crumbled feta or goat cheese
- Chopped scallions or green onion curls
- Lime wedges or rice vinegar drizzle
❓ FAQs
Can I use homemade teriyaki sauce?
Absolutely! A mix of soy sauce, honey, garlic, ginger, and mirin or rice vinegar will get you there. Just keep it simmered and thickened before using.
Is feta traditional in teriyaki dishes?
Not at all—but it adds a salty, creamy contrast that pairs shockingly well with the sweet glaze. Think fusion, not traditional.
Can I grill this instead of pan-searing?
Yes! Grill the marinated chicken over medium-high heat for about 4–5 minutes per side. Then brush on the reduced glaze for max flavor.
What veggies besides broccoli work well?
Roasted green beans, bok choy, snap peas, or shredded carrots are all solid alternatives. Even stir-fried cabbage would work great.
How can I make this meal prep friendly for the week?
Portion everything into containers with glaze on the side. Add the feta fresh each day for best texture. It reheats like a dream.
🍗 More Protein-Packed Recipes You’ll Love
Looking to keep the chicken train rolling? Here are five flavor-packed, protein-loaded chicken meal preps worth bookmarking:
🍅 Creamy Sun-Dried Tomato Chicken Pasta – Rich flavor with insane reheating power.
🔥 Butter Chicken Meal Prep – Creamy, spicy, and protein-packed.
🌯 Brennan’s Chipotle Order Bowl – Burrito bowl energy with unreal macros.
🍝 Fettuccini Chicken Alfredo – High-protein creamy pasta done right.
Curious how to build muscle, lose fat, or stay lean without overcomplicating it?
🔗 Here’s the simple strategy I use every week.