One Sheet Pan Teriyaki Chicken makes the perfect easy weeknight meal. Best of all, this recipe is made entirely on one sheet pan with tender chicken, crispy vegetables and a delicious sweet and tangy Asian sauce.
1 1/4 lbs Chicken Breast
4 cups Broccoli (chopped into florets)
4 Carrot (medium, sliced on the diagonal)
4 cups Snap Peas
1/4 cup Coconut Aminos
1/4 cup Sesame Oil
1 Navel Orange (juiced)
1/4 cup Raw Honey
1/4 cup Rice Vinegar
8 Garlic (cloves, minced)
2 tbsps Ginger (peeled and grated)
2 tbsps Sesame Seeds
- Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet, surrounded with the broccoli, carrots and snap peas.
- In a small bowl, whisk together the coconut aminos, sesame oil, orange juice, honey, rice vinegar, garlic and ginger. Pour half the sauce over the chicken and drizzle the rest over the veggies.
- Bake for 30 minutes, or until chicken is fully cooked. Remove the pan from the oven and sprinkle with sesame seeds. Divide between plates and enjoy!