Sheet Pan Chicken Teriyaki
Prep:20minutes mins 30minutes mins Total:50minutes mins
This Healthy Teriyaki Chicken is a quick and flavorful sheet pan meal made with a naturally sweetened teriyaki sauce, lean chicken, and colorful veggies. The homemade glaze is made with coconut aminos, honey, fresh orange juice, and ginger, creating a deliciously sticky, better-for-you version of a takeout favorite.
Ingredients
Teriyaki Sauce
- ▢1 cup coconut aminos or low sodium soy sauce
- ▢1/4 cup fresh-squeezed orange juice (about 1 orange)
- ▢1 teaspoon fresh grated ginger
- ▢3 cloves garlic, minced
- ▢2 Tablespoons honey
- ▢1 Tablespoon tapioca starch or cornstarch
Chicken and Veggies
- ▢1 1/2 pounds boneless skinless chicken breast (about 3)
- ▢Salt and pepper to taste
- ▢1 Tablespoon sesame oil
- ▢4-5 cups of Broccoli florets chopped
- ▢3 cups snap peas
- ▢2 red bell peppers diced
- ▢3 large carrots, peeled and sliced
- ▢Green onions and sesame seeds to garnish
Instructions
- Preheat the oven to 425°F and line a large sheet pan with foil. Spray with nonstick spray (I use ghee or coconut oil-based spray). Set aside.
- Whisk all of the teriyaki glaze together in a medium bowl. Pour 3/4 of it into a small saucepan and set aside. Pat the chicken dry, then sprinkle with salt and pepper on both sides. Place the chicken in the bowl with the remaining teriyaki sauce and turn to coat. Transfer to the prepared sheet pan. Add the chopped veggies to the other side. Drizzle the veggies with sesame oil and sprinkle with salt and pepper to taste.
- Bake for 15-18 minutes, or until an internal temperature reaches 165°F.
- While baking, heat the saucepan with the teriyaki sauce over medium-high heat. Bring to a boil, then simmer for 2-3 minutes until thickened. Remove from the heat and set aside.
- Remove the chicken and veggies from the oven and drizzle the veggies and chicken with the thickened teriyaki sauce and toss to coat. Sprinkle with green onion and sesame seeds, and the option to serve with brown or white rice.