Credit where credit is due—this Double Dipped Teriyaki Chicken wouldn’t exist without my coworker Laura. Like, who would have thought to put feta cheese crumbles on top of teriyaki chicken? Or to marinate the chicken in teriyaki sauce & add MORE teriyaki sauce to serve?? These are the types of innovative ideas that are a testament to why everyone at the office appreciates hearing the ideas she brings to the table. Thanks, Laura. I hope that I did your recipe justice & that you enjoy the over-the-top high-protein macros version. I know my macro tracking app sure did.
702kcal | 67g Protein | 59g Carbohydrates | 23g Fat
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
Double-Dipped Teriyaki Chicken is the perfect blend of sweet, savory, and bold flavors, making it a standout option for meal prep or a quick dinner. This recipe features tender chicken marinated in teriyaki sauce, seared to perfection, and finished with a second drizzle of rich teriyaki glaze. Paired with roasted broccoli and crumbled feta cheese, this dish delivers a unique twist on a classic favorite.
This recipe is highly adaptable to fit your preferences. Swap chicken for tofu, shrimp, or even salmon for a creative variation, or use cauliflower rice for a low-carb alternative. Enhance the dish by adding sesame seeds or sliced green onions as a garnish for extra texture and flavor. Whether for a family meal or weekly meal prep, this Double-Dipped Teriyaki Chicken recipe is a guaranteed hit.
To store Double-Dipped Teriyaki Chicken, divide the chicken, broccoli, and rice into meal prep containers. Refrigerate for up to four days. Reheat in the microwave in 90-second intervals, stirring halfway through to keep the chicken moist and the broccoli crisp. This recipe is also freezer-friendly, making it a reliable go-to for busy weeks. Visit our blog for more high-protein, flavor-packed meal prep recipes designed to simplify your routine.