Paleo Chicken Teriyaki

30 min 4 servings

Nutrition

261 Kcal
11.6g Fat
9.7g Carbs
9.2g Net Carbs
4.1g Sugars
30.7g Protein

Ingredients

  • 4 chicken breast cut in fillets (about 500g or 1lb)
  • Marinade:
  • 3 tbsp of sesame oil
  • 3 tbsp of coconut aminos
  • 1 tbsp of tamari or regular soy sauce
  • 1 tbsp of mirin
  • 2 tbsp of umami paste or ginger paste/grated ginger
  • sesame seeds to decorate
  • 2 tbsp of garlic purée / grated garlic

Directions

  1. Cut the chicken into slices. Place all the marinade ingredients in a medium-size bowl and stir well. Add the chicken, cover, and place in the fridge for up to 4 hours (minimum 30 minutes). Take the chicken out of the fridge and place the chicken with the marinade in a baking dish.
  2. Bake for 25 to 30 minutes at 180 C / 360 F. Sprinkle with sesame seeds to decorate, it is ready!

Author

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Spinach and broccoli velouté

30

Yogurt and almond cake

50

Cream of broccoli and zucchini

35

Brussel sprout, chicken and bacon skillet

20