4 Serves
106 Mins
37 g
56 g
12 g
Season the chicken breasts thoroughly with salt, black pepper, and mixed herbs.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
499 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
9 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat olive oil in a frying pan over medium-high heat and sear the chicken until golden brown on both sides.
Transfer the chicken to a baking pan and roast in a preheated oven at 190°C for 20 to 25 minutes until cooked through.
Glaze the chicken with teriyaki sauce, slice it, and serve over cooked rice.
Allow the chicken to rest for the remaining time to ensure juiciness.
Mixed Herbs
Chicken Breast
Olive Oil
Teriyaki Sauce
Cooked Japanese Short-Grain Rice
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
499 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
19
g60
g8
g
Japanese.jpg)
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µg