Sheet Pan Chicken Teriyaki
My sheet pan chicken teriyaki is a low-carb version, as we swap rice for roasted vegetables, which are coated in the teriyaki sauce alongside the tender baked chicken pieces.
Servings: 4 people
Calories: 458kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2-3 cups broccoli florets
- 2-3 cups cauliflower florets
- 2 green onions, sliced
Teriyaki Sauce
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 teaspoon sriracha
Instructions
- Spray a large rimmed baking sheet with cooking spray.
- Cut chicken into bite-sized pieces, cut broccoli and cauliflower into florets, and dice the green onion.2 pounds boneless skinless chicken breasts, 2-3 cups broccoli florets, 2-3 cups cauliflower florets, 2 green onions, sliced
- In a small bowl, stir together the sauce ingredients.1/2 cup teriyaki sauce, 2 tablespoons honey, 1 teaspoon sriracha
- Place chicken and veggies on the greased baking sheet and drizzle with all of the sauce. Toss to coat.
- Bake at 375 for about 30 minutes (stirring halfway through) or until chicken is no longer pink in the center and veggies are to your desired doneness.
Notes
Note: Due to variance of serving sizes and ingredient substitutions, I don't offer carb counts on my recipes. I encourage you to use an online carb counter, such as fitness pal, or your favorite app to calculate the count for yourself. Thank you!
Nutrition
Calories: 458kcal