Meal 6: Teriyaki Chicken Thighs & Crispy Edamame and Tangy Coleslaw

January 4, 2018

We hope that everyone has enjoyed the holidays! Let’s not forget that eating healthy does not mean that your meals can’t be delicious!

Enjoy our Meal of the Week

Teriyaki Chicken Thighs & Crispy Edamame and Tangy Coleslaw

Prep time: 10 min

Cook time: 15 min




Teriyaki Chicken Thighs

4 boneless, skinless chicken thighs

¼ cup teriyaki sauce, divided

2 tsp Montreal steak seasoning


Crispy Edamame and Tangy Coleslaw

1 ¼ cups frozen shelled edamame

1 Tbsp olive oil, divided

¼ tsp coarse sea salt

2 cups angel hair coleslaw

2 tsp apple cider vinegar

1 tsp sugar




Teriyaki Chicken Thighs

Preheat broiler. Arrange chicken on a lightly greased large foil-lined baking sheet. Brush 1 Tbsp teriyaki sauce over chicken, and turn to coat. Sprinkle both sides of chicken with grilling blend. Broil 6 to 7 minutes per side or until done. Spoon 3 Tbsp teriyaki sauce over chicken.


Crispy Edamame and Tangy Coleslaw

Preheat oven to 400°F. Rinse edamame., drain, and pat dry. Transfer to a rimmed baking sheet; drizzle with ½ Tbsp olive oil, and sprinkle salt. Bake 15 minutes or until crisp and golden/ Toss together coleslaw, ½ Tbsp oil, vinegar, and sugar in a bowl. Season with salt and pepper to taste.


Note: Meal prep tip: Bake the edamame first; keep warm. Increase the oven temperature to broil the chicken thighs.