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20g Protein Teriyaki Thighs Recipe

Emily Carter
A vegan teriyaki-style thigh dish featuring a glossy glaze, roasted veggies, and a satisfying 20g protein boost in every serving.
Print Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings 2 servings
Calories 325 kcal

Ingredients
  

  • 4 vegan chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1 cup chopped broccoli
  • 1 cup sliced carrots
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon chopped spring onion

Instructions
 

  • Add soy sauce to bowl.
  • Add maple syrup.
  • Add vinegar.
  • Add sesame oil.
  • Add garlic.
  • Add ginger.
  • Whisk marinade.
  • Add thighs.
  • Coat evenly.
  • Rest 10 minutes.
  • Line sheet pan.
  • Add broccoli.
  • Add carrots.
  • Add thighs on top.
  • Bake at 200°C.
  • Flip once.
  • Brush more glaze.
  • Roast until golden.
  • Add sesame seeds.
  • Garnish with spring onion.

Notes

Nutritional Values (Per Serving)

Calories: 325
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 22g
Fiber: 4g
Protein: 20g

Vitamins & Minerals (Per Serving)

Iron: 10%
Vitamin A: 14%
Vitamin C: 11%
Magnesium: 7%
Calcium: 5%

Additional Notes / Tips

  • Add chili sauce for a spicy kick.
  • Use air fryer for crispier edges.
  • Drizzle extra sesame oil before serving for shine.