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I’ve said it before. I’ll say it again. I am a HUGE fan of sheet pan dinner: easy to prep, easy to cook, easy to clean. Add EASY TO PLEASE to that list for this Sheet Pan Teriyaki Chicken.
WW Points = 5
MEAL PREP TIP: Combine all ingredients in a plastic bag, shake to coat, and store in the refrigerator until ready to cook.
Ingredients:
- 1 lb chicken tenders, boneless and skinless
- 1/2 cup teriyaki sauce
- 2 cups broccoli
- 2 cups mushrooms
- 1/2 cup carrots, sliced
- 1 tablespoon sesame seeds
Instructions:
- Heat oven to 400F.
- In a large bowl or plastic bag, combine chicken, broccoli, mushrooms, and teriyaki sauce.
- Line a baking sheet with foil or parchment paper. Spray with cooking spray.
- Arrange chicken and vegetables on the baking sheet.
- Bake for approximately 20 minutes or until the chicken reaches 165F.
- Optional: serve alongside 1/2 cup of rice per person.
Makes 4 servings.

Sheet Pan Chicken Teriyaki
Ingredients
- 1 lb chicken tenders, boneless & skinless
- 2 cups broccoli florets
- 2 cups mushroom caps
- 1/2 cup carrots, sliced
- 1/4 cup teriyaki sauce
Instructions
- Heat oven to 400F.
- In a large bowl or plastic bag, combine chicken, broccoli, mushrooms, carrots, and teriyaki sauce.
- Line a baking sheet with foil or parchment paper.
- Arrange chicken and vegetables on the baking sheet.
- Bake for approximately 20 minutes or until the chicken reaches 165F.
- Optional: serve alongside 1/2 cup of rice per person.
Nutrition
Sodium: 858mgCalcium: 37mgVitamin C: 43mgVitamin A: 2990IUSugar: 7gFiber: 4gPotassium: 999mgCholesterol: 73mgCalories: 206kcalSaturated Fat: 1gFat: 4gProtein: 29gCarbohydrates: 15gIron: 2mg
Tried this recipe?Let us know how it was!