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teriyaki chicken

Sheet Pan Teriyaki Chicken

PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • Oil for greasing saucepan
  • 1 tbsp olive oil or ghee
  • 1/2 inch ginger grated
  • 1 clove garlic minced
  • 1 tbsp honey
  • 1/2 cup + 1 tbsp cup coconut aminos divided
  • 1 lb boneless skinless chicken breasts
  • 2 cups broccoli
  • 6 large carrots peeled and julianned
  • 1 red bell pepper sliced thin
  • 1 head baby bok choy
  • Salt and pepper
  • 1 tbsp sesame seeds

INSTRUCTIONS

  1. Preheat oven to 400 F and line a large baking sheet with parchment paper.
  2. In a small saucepan, combine garlic, ginger, 1/2 cup coconut aminos and honey. Bring to a boil and then reduce to thicken for 5 minutes. Add additional coconut aminos if the sauce gets too thick.

  3. Place broccoli, carrots, bell pepper, and boy choy in a bowl and toss with the additional 1 tbsp coconut aminos, olive oil, salt, and pepper. Place the veggies on the sheet pan.

  4. Place the chicken breasts in a bowl with half of the teriyaki sauce and coat well. Place the chicken breasts on the sheet pan “nested” in between the veggies.
  5. Bake at 400 F for 20-25 minutes, or until the chicken is cooked through. Top with additional sauce and sesame seeds and enjoy!