4 Serves
90 Mins
17 g
76 g
18 g
Rinse the long grain brown rice under cold water and cook according to package instructions in a rice cooker or pot.
Ingredients, vitamins, and health benefits
Long Grain Brown Rice
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Vitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
418 mg / 4,700 mgSodium
2045 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Pat the chicken breasts dry and season them thoroughly with salt, black pepper, and dried herbs.
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken until golden brown on both sides.
Pour the teriyaki sauce over the chicken and transfer the skillet to a preheated oven at 190°C to roast for 20 to 25 minutes until fully cooked.
Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving over the cooked brown rice.
Chicken Breast
Salt
Black Pepper
Dried Herbs (e.g., Thyme or Za'atar)
Olive Oil
Teriyaki Sauce
Vitamin A
0 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
418 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
4
g20
g4
g
Japanese
JapaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g