Teriyaki Chicken Breast Recipe

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Teriyaki Chicken Breast
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  1. In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour.
  2. Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once.
  3. Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken. Yield: 1 serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 514.29 Kcal (2153 kJ)
Calories from fat 109.06 Kcal
% Daily Value*
Total Fat 12.12g 19%
Cholesterol 139.24mg 46%
Sodium 1898.86mg 79%
Potassium 778.84mg 17%
Total Carbs 48.41g 16%
Sugars 6.13g 25%
Dietary Fiber 2.03g 8%
Protein 54g 108%
Vitamin C 6mg 10%
Iron 3.6mg 20%
Calcium 34.5mg 3%
Amount Per 100 g
Calories 142.68 Kcal (597 kJ)
Calories from fat 30.26 Kcal
% Daily Value*
Total Fat 3.36g 19%
Cholesterol 38.63mg 46%
Sodium 526.81mg 79%
Potassium 216.08mg 17%
Total Carbs 13.43g 16%
Sugars 1.7g 25%
Dietary Fiber 0.56g 8%
Protein 14.98g 108%
Vitamin C 1.7mg 10%
Iron 1mg 20%
Calcium 9.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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