Baked Teriyaki Chicken & Rice


  • 6 chicken drumsticks OR 2 chicken breasts cut into halves
  • 3 tablespoons of Teriyaki
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 1 red capsicum
  • 1 green capsicum
  • 150g pineapple pieces
  • 1 cup rice
  • 2 cups vegetable stock

Serves: 2
Calories per serve: 509
Macros per serve: 61P/5F/53C


  1. In a large bowl, mix Teriyaki seasoning, honey and olive oil until it forms a paste.
  2. Add the chicken to the bowl and mix with your hands until all the chicken is covered in the seasoning
  3. Heat a large pan up and preheat your oven to 350 degrees Farenheit
  4. Once the pan is hot, place in the chicken and cook of about 2 minutes either side, then remove from heat.
  5. In the same pan, add the rice and vegetable stock and bring to a simmer for 5 minutes.
  6. Transfer the rice mixture to a large casserole dish (or you can use a slow cooker)
  7. Add the capsicum and pineapple, and stir.
  8. Place the chicken on the top and cover, place in oven for 40-45 minutes.
  9. Allow to cool for about 10 minutes before serving.
  10. Enjoy!

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