Hippy Teriyaki Chicken, Potato & Veggie Bake (Easy One Pan)

The seasoned chicken, zucchini, yellow squash, colorful bell peppers, onions, and potatoes are tossed in a sweet-and-savory homemade teriyaki sauce, then topped with crispy breadcrumbs and melted mozzarella cheese.

This Hippy Teriyaki Chicken, Potato & Veggie Bake is an easy, flavor-packed dinner loaded with chicken, potatoes, and colorful veggies all baked together in one dish. Tender chicken, zucchini, yellow squash, bell peppers, onion, and potatoes are tossed with plenty of seasoning, then baked in a homemade sweet-and-savory teriyaki sauce made with bone broth, coconut aminos, garlic, a touch of honey, and just enough sriracha for a little kick.

A layer of pork panko or sourdough breadcrumbs adds some crunch, while melted mozzarella brings everything together. The result is a hearty, veggie-packed dinner with plenty of protein and a whole lot of flavor.

And don't let that long veggie list scare you—you can absolutely make this your own. Use the vegetables you have, leave out what you don't like, swap the pork panko for sourdough breadcrumbs, or kick up the heat with a little extra sriracha.

It's real food, lots of veggies, plenty of protein, and one really good dinner—without making healthy eating complicated.

INGREDIENTS

Chicken & Veggies

• 2 chicken breasts, cut into 1-inch pieces

• 1 onion, sliced

• 1 zucchini, sliced and quartered

• 1 yellow squash, sliced and quartered

• 1 green bell pepper, diced

• 1 yellow bell pepper, diced

• 1 red bell pepper, diced

• 3 small potatoes or 2 large potatoes, thinly sliced and quartered

• 1 cup pork panko or sourdough breadcrumbs

• 1½ cups shredded 2% mozzarella cheese, divided

• 1 tbsp extra virgin olive oil

• 2 tbsp Hippy All-Purpose Seasoning, divided

• Salt and black pepper, to taste

Teriyaki Sauce

• 1 cup chicken bone broth

• ¼ cup coconut aminos (or soy sauce)

• ½ cup no-sugar-added teriyaki sauce

• 1 tbsp raw honey

• 1 tsp sriracha sauce, or more to taste

• 2 tbsp minced garlic

• 1 tsp Hippy All-Purpose Seasoning

DIRECTIONS

1. Preheat the oven. Preheat oven to 425°F. Lightly spray a 9 x 13-inch baking dish with olive oil or cooking spray.

2. Prep the zucchini and squash. Place the cut zucchini and yellow squash in a colander lined with paper towels. Lightly sprinkle with salt and let sit for about 10 minutes to draw out some of the excess moisture. Pat dry with additional paper towels before adding to the casserole.

3. Give the potatoes a head start. Place the sliced potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 3–4 minutes, just until they begin to soften but are not fully cooked. Drain any excess water and set aside.

   Hippy Tip: Keep the potato pieces fairly thin and similar in size so they finish cooking at the same time as everything else.

4. Season the chicken. Add the chicken pieces to a large bowl. Drizzle with the EVOO and sprinkle with 1 tbsp Hippy All-Purpose Seasoning. Toss until the chicken is evenly coated.

5. Make the sauce. In a separate bowl, whisk together the bone broth, coconut aminos, teriyaki sauce, honey, sriracha, minced garlic, and 1 tsp Hippy All-Purpose Seasoning until well combined.

6. Assemble the bake. Spread the potatoes evenly in the prepared baking dish. Add the potatoes, zucchini, yellow squash, bell peppers, and onion, then add the seasoned chicken. Sprinkle with the remaining 1 tbsp Hippy All-Purpose Seasoning, then gently toss everything together right in the baking dish.

7. Add the sauce and toppings. Pour the teriyaki sauce evenly over the chicken and vegetables. Sprinkle the pork panko or sourdough breadcrumbs evenly over the top, followed by 1 cup of the mozzarella cheese.

8. Cover tightly with foil and bake for 30 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

9. Make it cheesy. Remove the foil and sprinkle the remaining ½ cup mozzarella over the top. Return to the oven, uncovered, for another 5–10 minutes, until the cheese is melted and bubbly.

10. Let it rest. Remove from the oven and let the dish rest for about 5 minutes before serving. This gives the sauce a chance to settle and makes it easier to scoop.

Tips

• Don't skip draining the zucchini and squash. They release a lot of water as they cook, and removing some of that moisture first keeps the sauce from becoming watery.

• Make Your Own Pork Panko: No pork panko? No problem! Add pork rinds to a large zip-top bag, remove as much air as possible, and seal. Use a meat mallet or rolling pin to crush them into fine, breadcrumb-sized pieces. That's it—easy homemade pork panko!

• Be sure to cut the chicken evenly, as similar-sized pieces help everything cook at the same rate.

• If you want more heat, add extra sriracha or red pepper flakes.

• Switch up the veggies. Broccoli, mushrooms, carrots, snap peas, or cauliflower would all work well.

• Want more crunch? After adding the final mozzarella, leave the dish uncovered and broil for a minute or two at the end. Just keep an eye on it!

• Make it lower carb. Leave out the potatoes and add extra non-starchy vegetables.

• For leftovers: Store in an airtight container in the refrigerator for up to 3–4 days.