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.


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:

  1. Heat oven to 400F.
  2. In a large bowl or plastic bag, combine chicken, broccoli, mushrooms, and teriyaki sauce.
  3. Line a baking sheet with foil or parchment paper. Spray with cooking spray.
  4. Arrange chicken and vegetables on the baking sheet.
  5. Bake for approximately 20 minutes or until the chicken reaches 165F.
  6. Optional: serve alongside 1/2 cup of rice per person.

Makes 4 servings.

Sheet Pan Chicken Teriyaki

Course Main Course
Servings 4 servings
Calories 206 kcal

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

Calories: 206kcalCarbohydrates: 15gProtein: 29gFat: 4gSaturated Fat: 1gCholesterol: 73mgSodium: 858mgPotassium: 999mgFiber: 4gSugar: 7gVitamin A: 2990IUVitamin C: 43mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!

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