One-Pan Teriyaki Chicken Veggie Bake
Ingredients
Teriyaki Sauce
-
½
cup
coconut aminos
-
1
large
orange, juiced
-
2
Tbsp.
water
-
1½
Tbsp.
toasted sesame oil
-
1
Tbsp.
rice vinegar
-
2
cloves
garlic, minced
-
½
tsp.
ground ginger
-
1–2
Tbsp.
tapioca or arrowroot starch (optional)
Chicken & Veggies
-
1½
lbs.
chicken breast, sliced
-
3–4
cups
broccoli florets
-
8
oz.
sugar snap peas
-
2
medium
carrots, peeled and sliced
-
1
large
bell pepper, cut into strips
-
1
small
red onion, sliced
-
1
cup
mushroom slices
-
2
Tbsp.
toasted sesame seeds
-
to taste
salt and pepper
-
as needed
cauliflower rice
-
as desired
sliced almonds, toasted (optional)
-
as desired
cilantro, chopped (optional)
Instructions
- Preheat the oven to 400°F.
- In a saucepan, combine the teriyaki sauce ingredients and bring to a boil, then simmer for 5-6 minutes.
- Prepare the chicken and veggies while the sauce simmers.
- Line a sheet pan with parchment paper, add the chicken, season with salt and pepper, and brush with teriyaki sauce.
- Pre-bake the chicken for 8 minutes, then set aside.
- Toss the veggies with some teriyaki sauce and arrange them around the chicken on the pan.
- Return the chicken to the pan, brush with more sauce, and bake for 14-18 minutes until cooked through.
- If the chicken is done before the veggies, remove it and cover with foil while the veggies finish baking.
- Once done, brush the chicken with sauce again and sprinkle with sesame seeds.
- Serve over cauliflower rice and top with almonds and cilantro if desired.
Nutrition Facts (estimated)
Servings
5-6 servings
Calories
251
Total fat
6g
Total carbohydrates
16g
Total protein
29g
Sodium
442mg
Cholesterol
0mg
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