Teriyaki chicken with rice and roast vegetables

Delicious, flavourful and fairly light. Choose basmati, wholegrain, black Venere rice or whichever you like, and seasonal vegetables of your choice. I used ready-made teriyaki sauce from the supermarket's Asian section, but here is a recipe to make it at home.

INGREDIENTS FOR 4 PEOPLE

800 g CHICKEN BREAST

50 ml SOY SAUCE

20 ml SESAME OR SUNFLOWER OIL

50 g HONEY

1 LEMON

GINGER ROOT

SESAME SEEDS

ROAST VEGETABLES

COURGETTES

CARROTS

POTATOES

LEEK

ONIONS

AUBERGINES

MUSHROOMS

PEPPERS

EXTRA VIRGIN OLIVE OIL

OREGANO

SALT

PEPPER

I cut all the vegetables into similarly sized cubes or slices and put on a tray lined with baking paper. I add oil, pepper and salt, mix well, add oregano and bake at 180°C for about 30 minutes, checking doneness. Delicious as a quick side for meat, fish, cheese, cured meats or eggs.

If using homemade sauce, I mix the soy sauce, oil, honey and lemon juice in a bowl. I trim any fat from the chicken.

I cut the chicken into even cubes.

I put it in the sauce, grate in a little ginger, cover and marinate for an hour.

I heat a pan, add the chicken and marinade and cook without drying it out too much.

I toast a few tablespoons of sesame seeds in a small pan.

Meanwhile, I have cooked rice; the vegetables are cooked and everything is ready.

I plate up and enjoy: really delicious!!!👍😋