Sheet Pan Chicken Teriyaki

By Tracy

6 Person

35 Minutes

390 Calories

This Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep is the healthier homemade version of the popular chicken teriyaki takeout! A pan of juicy chicken with a sweet and tangy sauce alongside roasted vegetables and pineapple! This Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep fits perfectly in a little lunch box too! Serve it over a bed of rice or quinoa to add more carbs into the dish.

Ingredients

Chicken and Veggies

black pepper
salt
1 tbsp. avocado oil
green onions garnish
1/2 pineapple chunks
1 cup edamame beans
3 carrots chopped
4 heads broccoli
6 thin boneless skinless chicken breasts

Teriyaki Sauce

3 tbsp. water
1 tbsp. flour or cornstarch
1 tsp. mirin
4 cloves garlic
2 tbsp. squeezed clementine juice
5 tbsp. honey
1/4 cup tamari sauce

Method

01

Heat your oven up to 400 degrees F.
02

In a saucepan, bring to a boil the tamari sauce, honey, juice from the clementines, garlic, water, and a bit of flour to thicken the sauce.
03

In one sheet pan, place a large sheet of parchment paper and put your chicken on half of it. Pour your sauce onto the chicken and then fold the parchment paper over the chicken. Fold the edges in to make an envelope. Put it into the oven.
04

In a bowl, toss your broccoli and carrots with oil, salt, and pepper. Place broccoli, carrots, edamame beans, and pineapple evenly onto your second sheet pan and put it into the oven.
05

Bake for 20-25 minutes (based on the thickness of your chicken) and serve as is or with a bed of rice or quinoa. Garnish with green onions and if you've saved some sauce, drizzle it onto your cooked chicken.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Teriyaki Chicken Recipes

Easy Chicken Recipes

Healthy Recipes

Sheet Pan Chicken Teriyaki

4.7

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 390 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Chicken and Veggies

black pepper

salt

1 tbsp. avocado oil

green onions garnish

1/2 pineapple chunks

1 cup edamame beans

3 carrots chopped

4 heads broccoli

6 thin boneless skinless chicken breasts

Teriyaki Sauce

3 tbsp. water

1 tbsp. flour or cornstarch

1 tsp. mirin

4 cloves garlic

2 tbsp. squeezed clementine juice

5 tbsp. honey

1/4 cup tamari sauce

03 Method

Step 1

Heat your oven up to 400 degrees F.

Step 2

In a saucepan, bring to a boil the tamari sauce, honey, juice from the clementines, garlic, water, and a bit of flour to thicken the sauce.

Step 3

In one sheet pan, place a large sheet of parchment paper and put your chicken on half of it. Pour your sauce onto the chicken and then fold the parchment paper over the chicken. Fold the edges in to make an envelope. Put it into the oven.

Step 4

In a bowl, toss your broccoli and carrots with oil, salt, and pepper. Place broccoli, carrots, edamame beans, and pineapple evenly onto your second sheet pan and put it into the oven.

Step 5

Bake for 20-25 minutes (based on the thickness of your chicken) and serve as is or with a bed of rice or quinoa. Garnish with green onions and if you've saved some sauce, drizzle it onto your cooked chicken.

04 Author