One Pan Teriyaki Chicken with Vegetables

One Sheet Pan dish Chicken makes the proper simple nighttime meal. Better of all, this instruction is formed entirely on one sheet pan with tender chicken, tender vegetables and a delicious sweet and tart Asian sauce. 

One Pan Teriyaki Chicken with Vegetables

This One Pan dish Chicken is on regular rotation around here. It’s associate astonishingly sapid sheet pan meal and one our terribly favorites.

Clean-up a breeze and it’s simply excellent for busy weeknights. Merely supply your alternative of veggies and macromolecule and you’ve got one straightforward and delicious meal!

One Pan Teriyaki Chicken with Vegetables

I used broccoli, carrots, edamame however red bell peppers, snap peas, inexperienced beans or cauliflower would be delicious here yet.

Teriyaki Chicken would be delicious for leftovers or create a batch on Sunday meal homework and pack for your weekly faculty or work lunch bowls

  • For easier weekly meal homework – chop all the vegetables earlier than time associated store in an airtight instrumentation the night before.
  • Pack together with your favorite facet – shrub rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I exploit this lunch instrumentation

One Pan Teriyaki Chicken with Vegetables

For the Teriyaki Sauce :
  • 1/3 cup low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 3 garlic cloves minced
  • 2 Teaspoons sesame oil plus more for drizzling on vegetables (leave out for keto)
  • 3/4 teaspoon grated or ground ginger
  • 4-5 Tablespoons honey use a low carb sweetener for keto
  • 5 Tablespoons rice wine vinegar OR apple cider vinegear for keto
  • 1/2 Tablespoon cornstarch 1 teaspoon xantham gum for keto
  • 4 Tablespoons water

For the Chicken and Vegetables :
  • 3 boneless skinless chicken breasts cut into even halves, lengthwise (about 1 1/2 pounds)
  • 3 cups broccoli florets about 2 bunches
  • 1 cup sliced carrots
  • salt and black pepper to taste

Additional Vegetables (optional) :
  • 1/4 cup edamame beans
  • 1/4 cup pineapple chunks
  • green onions and sesame seeds for garnish

For the Sauce :
  1. In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the Chicken and Vegetables :
  1. Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
  2. Season both sides of chicken breasts with salt and black pepper then drizzle 1-2 spoonfuls of glaze over each piece, coating well on both sides. Reserve at least half of the glaze for later.
  3. Cook in preheated oven about 10 minutes then remove the pan from oven. Top chicken with additional glaze, flip chicken and glaze again.
  4. Arrange the broccoli florets, carrots, edamame and pineapple (if using) in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear. (If chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking then return the chicken back to the oven until cooked through.)
  5. Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

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