An easy and delicious recipe for oven-baked chicken breast with pineapple and vegetables, ready in 40 minutes and perfect for a light and tasty dinner.
Ingredients
- 1 tablespoon of olive oil
- 2 boneless, skinless chicken breasts
- 1 cup of fresh pineapple chunks
- 1 red bell pepper, sliced into strips
- 1 finely chopped carrot
- 1 sliced zucchini
- 1/4 cup teriyaki sauce
- 2 chopped green onions
- Salt and pepper to taste
- Foil
Instructions
- Preheat the oven to 200 °C.
- Place the chicken breasts on aluminum foil, drizzle with oil and season.
- Add pineapple and vegetables on top of the chicken.
- Pour in the teriyaki sauce and close the foil packets.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 75°C.
- Open carefully and garnish with green onions before serving.
Notes
- You can use pineapple in its own juice if fresh pineapple is not available.
- Homemade teriyaki sauce adds a healthier touch.
- Ideal to serve with rice or quinoa.
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg