Baked Teriyaki Chicken with Brussels Sprouts

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To make this delicious Baked Teriyaki Chicken, I used the recipe found here.

The only change I think I’ll make next time is to use chicken breast. Both my husband and I prefer white meat over dark, but I thought I would change it up a bit. When I pulled it out of the oven and saw the look of disappointment on my husbands face I realized I should have stuck with I what know. As my husband jokingly said, “I’m a breast man.” An additional thing that I may also consider is to put it on the grill to crisp it up. But the flavoring was amazing and the recipe was super easy to follow.

For the Brussels Sprouts I pretty much always use this recipe here. I don’t eat Brussels Sprouts but Matt LOVES them. I think one other time I used a different recipe and he said he liked this one more. So since I haven’t tried them myself, I’ll go with what he likes and this recipe is a crowd pleaser.

 

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