Citrus Teriyaki Chicken with Creamy Garlic Carrots

Marinating the Chicken In a bowl, combine the juice of 2 lemons, the zest of 1 orange, and 1/4 cup of teriyaki sauce. Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.

Preheating the Oven Preheat the oven to 375°F (190°C).

Baking the Chicken Place the marinated chicken breasts on a baking sheet and bake them in the preheated oven for 25-30 minutes, or until cooked through. Remove from the oven and let them rest for a few minutes before slicing.

Preparing the Creamy Garlic Carrots While the chicken is baking, prepare the creamy garlic carrots. Peel and slice the carrots into thin rounds. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant.

Cooking the Creamy Garlic Carrots Add the sliced carrots to the skillet and cook for 5 minutes, stirring occasionally. Add 1/4 cup of milk and 1/4 cup of cream to the skillet and bring to a simmer. Cook for an additional 5 minutes, or until the carrots are tender and the sauce has thickened.

Cooking the Rice While the carrots are cooking, prepare the rice according to package instructions.

Serving Serve the sliced citrus teriyaki chicken with the creamy garlic carrots and rice. Enjoy!