Teriyaki & paprika chicken breast baked with cherry tomatoes

Total time 110 mins
10 mins preparation time
40 mins cooking time
60 mins marinating time

The addition of teriyaki sauce with roasted garlic adds a wonderful glaze and aromatic flavour to the tender chicken breast. Roasted tomatoes and barley complete the whole dish.

Ingredients

2 portion(s)
2 tbsp
lemon juice
2 tbsp
olive oil
0.33 tsp
sweet paprika powder
0.33 tsp
hot paprika powder
2 
small chicken breasts (approximately 360 g)
300 g
cherry tomatoes
120 g
barley groats (pearl barley or hulled barley)
Nutritional facts (per portion): 2336 kJ  /  558 kcal
14.7 g Fat
49.9 g Protein
55.3 g Carbohydrates

Preparation

Step 1

2 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp olive oil – 0.33 tsp sweet paprika powder – 0.33 tsp hot paprika powder – 2  small chicken breasts (approximately 360 g)

In a bowl, mix lemon juice, Kikkoman soy sauce, 1 tbsp of olive oil, hot paprika, and sweet paprika. Add the chicken breasts and mix (so that the marinade covers the meat entirely). Put it in the refrigerator for 1 hour.

Step 2

1 tbsp olive oil

Preheat the oven to 180 degrees Celsius (or 170 degrees Celsius with convection oven). Grease the bottom of a baking dish with 1 tbsp of olive oil and place the chicken breasts in it, cover with a lid or foil. Put it in the preheated oven and bake for 30 minutes.

Step 3

2 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic300 g cherry tomatoes

After this time, remove the lid, pour Teriyaki Sauce with Roasted Garlic over the chicken breasts and place cherry tomatoes alongside. Bake for an additional 10 minutes (without the cover).

Step 4

120 g barley groats (pearl barley or hulled barley)

In the meantime, cook the barley groats in salted water (according to the instructions on the packaging).

Step 5

Transfer to plates and serve.

Tip:

The cherry tomatoes will be very hot inside right after baking; you can gently cool them down (for 5 minutes) before serving.

Recipe-ID: 1171

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2 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp olive oil – 0.33 tsp sweet paprika powder – 0.33 tsp hot paprika powder – 2  small chicken breasts (approximately 360 g)

In a bowl, mix lemon juice, Kikkoman soy sauce, 1 tbsp of olive oil, hot paprika, and sweet paprika. Add the chicken breasts and mix (so that the marinade covers the meat entirely). Put it in the refrigerator for 1 hour.

1 tbsp olive oil

Preheat the oven to 180 degrees Celsius (or 170 degrees Celsius with convection oven). Grease the bottom of a baking dish with 1 tbsp of olive oil and place the chicken breasts in it, cover with a lid or foil. Put it in the preheated oven and bake for 30 minutes.

2 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic300 g cherry tomatoes

After this time, remove the lid, pour Teriyaki Sauce with Roasted Garlic over the chicken breasts and place cherry tomatoes alongside. Bake for an additional 10 minutes (without the cover).

120 g barley groats (pearl barley or hulled barley)

In the meantime, cook the barley groats in salted water (according to the instructions on the packaging).

Transfer to plates and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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