Oven Roasted Teriyaki Veggies with Chickpeas/Chicken

Have you ever gotten out of your exercise routine and then done something that requires minimal-moderate labor and the next day you are sore and stiff all over? Yeah. That happened.

James and I helped my parents in doing some yard work and there was some mowing, some weed pulling, some edging, ect. Now let me tell you that my parents put down grass a few years ago because this type of grass is slow growing and my Dad only has to mow it every other week, if that, depending on how much water that it gets. Cool huh? It feels great too! Thick and plush almost like carpet. Which is nice when you want to walk around, but mowing!

James was almost at a complete 90 degree angle pushing the lawn mower because of how thick this stuff is. And I was pulling up any weeds or grass that was trying to grow with it. So walking, bending, squatting, pulling. Walking, bending, squatting, pulling. That went on for about an hour and a half. Not too bad. But long enough.

It took 3 days for our hamstrings to stop burning to the point that even sitting hurt. 3 days! I told James that was it. We are adding some type of exercise routine back into our schedule and especially stretches before bed.

All the exercise talk got us thinking more healthier. So here is a low-fat, sweet and savory, full of veggies and fiber, easy weekday meal for ya! Enjoy!

Oven Roasted Teriyaki Veggies with Chickpeas/Chicken

  • Servings: 4 Servings
  • Print

Ingredients

    Veggies
  • 6-8 carrots, peeled and chopped into 1 in. pieces
  • 2 heads of broccoli
  • 1 small/medium purple onion
  • Chickpeas/Chicken
  • 1/2-1 can of chickpeas for every plant based person, up to 4 (or 1-1 1/2 cups cooked chickpeas)
  • 1 chicken breast for every omnivore, up to 4
  • Sauce
  • 20 oz. Teriyaki Sauce
  • Honey or agave
  • Sesame seeds, if desired
  • Rice
  • 2 cups of white rice (I used jasmine rice)
  • 4 cups of water

Directions

  1. Preheat oven to 425 degrees F.
  2. Lightly grease baking dishes. The sizes can differ depending on if it’s all plant based, or omnivore, or if the recipe will be halved. The one I did I had a 9×13 in. one for the omnivores (3), and like an 8×8 in. one for me.
  3. Chop up veggies into bite size or a little large than bite size. Divide into the baking dishes. Put your chickpeas/chicken breast on top.
  4. Make your sauce. I think the usual teriyaki sauce that you can buy is too salty, so I add in some honey or agave. This also will make it thicker so that it attaches to the veggies and the beans or meat better. Add in however much sweetener that is desired. Usually about 1/2 a cup. Add in seasame seeds if desired.
  5. Pour the sauce over the chickpeas/chicken and veggies. Make sure there is a little on the bottom of the pan but not too covered. There should still be about 1/2 cup left of the sauce. Reserve that for extra if desired when serving.
  6. Throw the baking dishes in the oven for ab out 20 minutes or until chicken is cooked through and carrots are al dente.
  7. While the dish is in the oven, start the boiling the water for the rice. Add in rice, and reduce the heat to simmer and cover for about 10-15 minutes. Check to make sure it doesn’t boil over. Once most of the liquid is absorbed, turn off heat and cover to finish steaming, and wait to be served.
  8. In each bowl, there should be enough for 1 cup of rice, and then top with the veggies and chickpeas or chicken. Drizzle with any extra teriyaki sauce.

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