Teriyaki Roast Chicken And Squash Recipes

SHEET PAN CHICKEN TERIYAKI AND VEGGIES

Steps:

• Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
• Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
• Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
• Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
• Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice or noodles (optional).
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ROAST TERIYAKI CHICKEN TRAYBAKE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put the carrots and spring onion greens in a large baking dish or roasting tin, then lay the chicken thighs on top. Spoon over the teriyaki sauce and mirin, then add the lime zest and juice with a splash of water. Massage to coat the chicken, then roast for 30 minutes.
• Remove the dish/tin from the oven, scatter over the asparagus, beans and tenderstem broccoli, then cover tightly with foil. Roast for 10 minutes more until everything is tender.
• Serve scattered with the sliced spring onion, chilli (if using) and coriander leaves, with the rice (heated to the pack instructions) and lime wedges to squeeze over.

TERIYAKI CHICKEN AND BROCCOLI WITH BUTTERNUT SQUASH "RICE"

Steps:

• Preheat the oven to 350 degrees. Place the chicken breast tenderloins on a baking tray and smother in teriyaki sauce. With your hands, massage the sauce into the chicken. Let rest until the oven is preheated and then bake for 15-17 minutes or until chicken is white on the inside, no longer pink. Set aside when done.
• Place your butternut squash noodles in a food processor and pulse until the squash is made into rice-like bits. Set aside.
• Place a large skillet over medium heat. Add in 1 tbsp of coconut oil. Then, add in the garlic. Let garlic cook for 30 seconds and then add in the butternut squash rice. Stir and cook for about 2 minutes and then add in the chicken broth. Stir and let reduce. Once the broth reduces, taste. If the rice is still crunchy, add in another 1/4 cup and let reduce. Taste and repeat with more chicken broth, if needed. When done, add in the soy sauce.
• While you start to cook the rice, place a medium skillet over medium heat, add in 1 tbsp of coconut oil and add in the broccoli. Cook, tossing occasionally for 5-7 minutes or until broccoli begins to brown on sides.
• When the rice and chicken are done, add the chicken to the broccoli skillet and turn the heat back on. Add in the remaining teriyaki sauce and mix together for 2 minutes to heat up the broccoli.
• Portion the rice out into 4 bowls and top with broccoli and chicken. Garnish with scallions and sesame seeds!

TERIYAKI ROAST CHICKEN AND SQUASH

Steps:

• Heat oven to 375°F. Brush whole chicken and squash pieces with butter; sprinkle with salt, garlic powder, ginger and pepper. Place chicken in shallow roasting pan; set squash aside. Insert ovenproof meat thermometer into chicken so tip is in thickest part of inside thigh and does not touch bone.
• Roast chicken uncovered 30 minutes. Meanwhile, in small bowl, mix teriyaki baste and glaze with juice concentrate.
• Remove chicken from oven. Arrange squash around chicken; brush teriyaki mixture over chicken and squash.
• Return to oven; roast uncovered 20 minutes. Brush remaining teriyaki mixture over chicken and squash; cover chicken loosely with foil. Roast 25 to 40 minutes longer or until squash is tender, and thermometer in chicken reads 180°F and legs move easily when lifted or twisted. Garnish with orange wedges, if desired.

CHEESE TORTELLINI WITH SQUASH

Steps:

• Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
• Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
• Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
• Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.

TERIYAKI SALMON AND DELICATA SQUASH

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the squash with the vegetable oil, 1 1/2 teaspoons sesame seeds and a generous pinch of salt and pepper on a baking sheet. Roast until tender, about 20 minutes.
• Meanwhile, cook the rice as the label directs. Toast the remaining 1/2 teaspoon sesame seeds in a small skillet over medium-high heat until browned, 2 to 3 minutes. Pour into a small bowl. Brush the salmon with 2 tablespoons teriyaki sauce and set aside for 5 minutes.
• Remove the squash from the oven and turn on the broiler. Push the squash around on the baking sheet to make 4 open spots, then add the salmon fillets. Season the salmon lightly with salt and pepper. Broil until the fish is just cooked through and the squash is lightly browned, 4 to 8 minutes, depending on the thickness of the fish.
• Stir half the scallions into the rice and divide among plates along with the salmon and squash. Spoon the remaining 2 tablespoons teriyaki sauce over the salmon and sprinkle with the remaining scallions and toasted sesame seeds.

OVEN-BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

ITALIAN CHICKEN AND SQUASH

Steps:

• In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

GRILLED TERIYAKI ZUCCHINI AND YELLOW SQUASH

Steps:

• Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
• Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
• When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.

SHEET-PAN CHICKEN WITH SQUASH AND DATES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
• While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
• Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

ROASTED CHICKEN WITH SQUASH

Steps:

• Preheat oven to 400. Place chicken in 15 x 10 roasting pan and sprinkle with salt and pepper. In medium bowl combine syrup, thyme and butter.
• Cut acorn squash into rings, remove seeds and cut rings in half.
• Cut buttercup squash into 6 wedges. Place around chicken in pan and drizzle with syrup mixture.
• Bake covered at 400 for 40 minutes. Then uncover and baste chicken and sqush wit maple syrup in pan. Bake 10 to 15 minutes longer until chicken is thoroughly cooked and squash is tender.

CHICKEN WITH CURRY ROASTED SQUASH

Steps:

• Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

ROASTED CHICKEN THIGHS WITH WINTER SQUASH

Steps:

• Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
• In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
• Heat oven to 425 degrees.
• In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
• Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

CHICKEN AND BUTTERNUT SQUASH

Steps:

• Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
• Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
• Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
• Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
• On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

OREGANO CHICKEN & SQUASH TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
• Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.