Name: Sheet Pan Chicken Teriyaki
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds boneless skinless chicken breasts; 2-3 cups broccoli florets; 2-3 cups cauliflower florets; 2 green onions, sliced; 1/2 cup teriyaki sauce; 2 tablespoons honey; 1 teaspoon sriracha

My easy sheet pan chicken teriyaki recipe is a low-carb version, as we swap rice for roasted vegetables instead, which are coated in a deliciously tasty teriyaki sauce alongside the tender baked chicken pieces.

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My low-carb gluten-free sheet pan chicken teriyaki recipe is a flavorful meal in one that cooks up in a flash! I eat a mostly low-carb diet as a lifestyle choice. I’m not super strict about it these days but I prefer low carb whenever possible. Therefore, I’m always looking for more quick and easy meals to add to my arsenal, so I developed this quick and easy sheet pan chicken teriyaki.

Instead of the rice, we just load up on broccoli and cauliflower, which we bake in the oven alongside the chicken breast. You’ll notice that the sauce has some honey in it and yes teriyaki sauce is a bit carby, but most of the sauce ends up in the bottom of the sheet pan, with just a very faint coating on the dish to give it flavor. I count this as another powerful weapon in our low-carb supper arsenal! The only other ingredient is sriracha for just a touch of heat because I can’t help myself.

If you’re not eating low-carb, this is still a great one-pan teriyaki chicken with vegetables recipe for a low-fuss main dish that will be on the table in less than an hour. Plus, you have more options available to you. You can double the sauce, add in your favorite veggies (such as carrots), or serve over rice for a meal that will please the whole family.

Recipe Ingredients

Boneless skinless chicken breasts
Cauliflower
Broccoli
Green onion
Teriyaki sauce
Honey
Sriracha

How to Make Sheet Pan Chicken Teriyaki

Cut up your chicken breast into bite-sized pieces.

Chop broccoli and cauliflower into florets if they aren’t already.

And dice up the green onion.

Arrange chicken and veggies on a baking sheet that has been lightly sprayed with cooking spray.

Stir up the sauce ingredients and drizzle over the baking sheet, then toss to coat.

Bake this at 375 for about 30 minutes, stirring halfway through.

The dish is done when chicken is cooked through and vegetables are to your desired tenderness.

Enjoy this low-carb meal!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. This is a great recipe for meal prep, as all you need to do is quickly microwave the meal and it will be ready for lunch or dinner in a couple of minutes.

Recipe Notes

Here are some other vegetables you may want to add to your baking sheet: carrot, edamame, red bell pepper, sugar snap peas, asparagus, mushroom, water chestnuts, or green beans.
Some chicken teriyaki recipes add 1/4 cup of pineapple chunks for added flavor.
You can serve your sheet pan teriyaki chicken with long grain rice, brown rice, cauliflower rice, quinoa, noodles, or zoodles.
Garnish with a sesame seed sprinkle before serving.
To make homemade teriyaki sauce, you’ll need low sodium soy sauce or tamari, brown sugar, fresh ginger, minced garlic, honey, sesame oil, mirin (Japanese rice wine) or rice wine vinegar, and cornstarch. You quickly cook the ingredients in a saucepan over medium heat before pouring over the chicken and vegetables.

Check out these other easy supper recipes:

Sheet Pan Cabbage With Beef

Sheet Pan Ribs and Veggies

Greek Chicken and Potatoes

Chicken Teriyaki with Brown Rice

Chicken Fried Brown Rice