This is an example of the simple meal that I love, and the the whole family enjoyed!
Teriyaki Chicken with Potato Mash and Fresh Carrots with dip
Feeds 6 for dinner with leftovers for 1 lunch😉
4 lbs boneless skinless chicken thighs, pepper, garlic powder
1 bottle of teriyaki sauce
2 lbs yellow skin potatoes, salt, sour cream, pepper
Carrots sticks and dip of your choice
First, toss your chicken in pepper, garlic powder, and half a bottle of teriyaki sauce. Heat up a skillet with grape seed oil, or another high heat cooking oil. Brown chicken a few minutes on each side, then transfer to a sheet pan. Pour a little teriyaki sauce from the bottle on the top of each piece of chicken (this will help it to brown further in the oven).
While that’s cooking, starting cutting up your potatoes and put them in cold salted water. Bring the potatoes to a boil and let cook for 15 minutes. The chicken should cook the same amount of time as the potatoes. The chicken temperature should be between 160-165 degrees when done.
When the potatoes are fork tender pour off most of the water, and add 2 heaping tablespoons of sour cream, salt, and pepper. Mash it up with whatever you have on hand. I had a whisk, so that’s what I used😃. Make sure you taste it before you serve it, in order to get the seasoning right.
Slice the chicken to make it stretch and last longer, and more manageable for the kids to eat. Make everyone’s plate and enjoy!