- 24 OZ boneless skinless chicken breasts
- 6 TBS Kikkoman Teriyaki Sauce & Marinade
- 1 C prepared mashed potatoes
- 8 OZ pea pods (frozen)
- 1½ TSP wasabi powder
Temperature: 450° F
- Place the chicken in a Ziploc bag and add the teriyaki marinade. Shake and make sure the chicken is well coated, remove excess air from the bag and seal.
- Allow to marinate in the refrigerator for at least 1 hour, flipping the bag over half-way through.
- Bring a large oven safe pan (with lid) to medium heat on the stove. Spray the pan with non-stick cooking spray and brown the chicken breasts for 2 minutes per side.
- Cover the chicken and place in the oven for 10 minutes or until they reach 165° F in the center, flipping the breasts half way through.
- While the breasts are cooking, bring ½ C of water to a boil in a small saucepan. Add the frozen pea pods to the water, return to a boil, cover and simmer for 2-3 minutes or until tender. Drain and season to taste.
- Add the wasabi powder to the mashed potatoes during the preparation process. Serve the chicken with the potatoes and pea pods.
Yields 3 servings.
Calories: 365.0 | Fat: 1.0 g | Carbohydrate: 21.5 g | Protein: 51.8 g