Vacations are the best: sleeping in, eating out, and repeating—until reality catches up.
We just returned from a week-long family trip to Utah, and I’m feeling the consequences of that indulgent routine. My clothes are snugger, and only a doughnut from Carl’s Bakery in Granite Falls, MN would have gotten me out of bed for a workout this morning.
Coming back to everyday life after indulgence can be uncomfortable. I often wish I could stay in “vacation mode” longer, though I know it wouldn’t be sustainable—I’d sleep way too much and miss out on productive time.
This teriyaki chicken helps ease the transition back to routine. It’s flavorful, satisfying, and best of all, I don’t feel guilty the next morning. Eating well one night can set a positive tone for the day ahead.
This is also an excellent freezer meal. I usually make extra sauce and pour it over raw chicken in a freezer bag. It’s a small step while you’re already cooking that saves a lot of time later.
Low Sugar – Low Carb Teriyaki Chicken
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Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1/2 C quality soy sauce
- 1/2 C water
- 1/4 C Splenda or 2 Tb Truvia
- 1 Tb dark brown sugar
- 2 Tb freshly grated ginger root
- 2 Tb fresh garlic, finely minced
Instructions
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Preheat oven to 375°F. Trim visible fat and tendons from the chicken breasts. Make a row of shallow cuts along the top of each breast so the sauce can penetrate. Place the chicken, cut side down, in a single layer in a casserole dish.
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Combine all sauce ingredients in a small saucepan and simmer about 15 minutes, until it reduces by one-third to one-half. Pour roughly one-third of the sauce over the chicken and cover the dish with foil. Bake about 25 minutes, until the chicken begins to firm.
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Remove the foil and turn the chicken so the cut side faces up. Baste the chicken with the remaining sauce using a pastry brush. Continue baking another 20–25 minutes, basting every 5 minutes, until the chicken is cooked through and glazed.
Notes
Freezer meal: Place chicken and all the sauce into a freezer bag and freeze. To cook, thaw the chicken, pour off a little extra sauce so you can baste, and follow the baking directions above. For gluten-free, be sure to use gluten-free soy sauce.
- Author: Carole
Nutrition
- Serving Size: 1 chicken breast
- Calories: 470
- Sugar: 11g
- Sodium: 883mg
- Fat: 10g
- Saturated Fat: 17g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 87g
- Cholesterol: 0mg