Low-Calorie Teriyaki Chicken and Vegetables

• 1/2 cups Teriyaki Sauce
• 1 Tablespoon Clear Honey
• 2 teaspoons Grated Ginger
• 1/4 cups Chopped Scallions
• 8 pieces Chicken Thighs (skinless)
• 4 whole Potatoes, Peeled And Quartered
• 4 whole Carrots, Peeled And Quartered
• 1 whole Red Bell Pepper, Cut In Strips

1. Preheat oven to 400 degrees F. Mix together the teriyaki sauce, honey, ginger and scallions.
2. Put thighs and veggies in a Ziploc bag along with marinade and coat everything well.
3. Put in a baking dish and put in the oven for 25 minutes.
4. Take out and turn chicken pieces over, then put back in the oven for 25-30 more minutes.
5. Serves 4 (300 calories per serving).

teriyaki sauce, clear honey, ginger, scallions, chicken, potatoes, carrots, red bell pepper

Taken from tastykitchen.com/recipes/main-courses/low-calorie-teriyaki-chicken-and-vegetables/ (may not work)