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Sheet Pan Chicken Teriyaki
Print Recipe
Course
Main Course
Servings
4
servings
Calories
206
kcal
Ingredients
1x
2x
3x
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:
206
kcal
Carbohydrates:
15
g
Protein:
29
g
Fat:
4
g
Saturated Fat:
1
g
Cholesterol:
73
mg
Sodium:
858
mg
Potassium:
999
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
2990
IU
Vitamin C:
43
mg
Calcium:
37
mg
Iron:
2
mg
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