Citrus Teriyaki Chicken with Broccoli and Red Pepper

• Gluten free

• Meat

  • 1 3/4 lbs Chicken thighs, boneless skinless

• Produce

  • 1 Broccoli head

• Condiments

  • 1 cup Soy vay veri veri teriyaki marinade

• Baking & Spices

  • 1/2 Red pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Drinks

  • 1/2 cup Orange juice

Found on thelittlekitchen.net

Ingredients

• 1 3/4 to 2 pounds boneless skinless chicken thighs (about 6 thighs)
• 1 cup Soy Vay® Veri Veri Teriyaki Marinade
• 1/2 cup orange juice
• 2 teaspoons olive oil
• 1 broccoli head, cut into florets
• 1/2 red pepper, sliced into strips

Directions

• Heat oven to 425 degrees F. Mix together Soy Vay® Veri Veri Teriyaki Marinade and orange juice. Reserve about 1/4 cup of marinade mixture and set aside. Open a gallon-size plastic zippered bag and place upright inside a casserole dish. Pour marinade in bag and place chicken inside. Seal the bag and massage the bag so the marinade distributes and all of the chicken is evenly coated. Marinate in the refrigerator for at least 15 minutes. Remove the chicken and place on a paper towel-lined plate. Heat a large oven-safe skillet with olive oil on medium for 3 to 4 minutes. Brown the chicken 3 to 4 minutes on each side. (Lower heat to medium if needed.) Remove skillet from heat. Pour reserved marinade into the skillet with the chicken. Season vegetables with salt and pepper. Place vegetables in the pan with the chicken. Place skillet in the oven for 15 to 17 minutes. Serve with rice or noodles.