This sheet pan teriyaki chicken and vegetables is such a simple and healthy dinner idea. Made in one pan this easy teriyaki chicken is healthy, gluten free, and bursting with flavour. Loaded with vegetables with hints of ginger it also makes for great leftovers.
Asian inspired meals like my healthy orange ginger chicken stir fry are some of my favourite meals because they have so much flavour, which is why I can't wait for you to try the easy teriyaki chicken recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- This sheet pan teriyaki chicken and vegetables is so delicious! The sauce provides the most amazing flavour for both the chicken and the veggies.
- It's so quick and easy to make in just one pan so the clean up is also so simple.
- The sauce on this homemade teriyaki chicken has the most incredible flavour that is slightly sweet with just a little heat from the chili flakes and ginger - but don't worry, it isn't spicy
- Besides being healthy this teriyaki chicken recipe is also gluten free, paleo, refined sugar free and dairy free.
- It's loaded with vegetables including broccoli, peppers and carrots as well as pineapple.
- It makes great leftovers and is perfect for meal prep. It makes for the best easy weeknight meal.
Ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Chicken - boneless, skinless chicken breasts are used to make this delicious teriyaki chicken stir fry. I prefer to use pasture raised chicken but you can use any type of chicken you prefer.
- Broccoli - fresh broccoli is a delicious dark green vegetable that is full of vitamins, minerals and fiber. I recommend using fresh, rather than frozen broccoli for this recipe.
- Bell peppers - sweet bell peppers add both flavour and color to this delicious one pan teriyaki chicken and vegetables. You can use colour of bell peppers that you prefer including yellow bell peppers, orange bell peppers or red bell peppers.
- Carrots - carrots are one of my favorite vegetables to use in stir fry. They add flavour, texture and color to this dish. I recommend using fresh carrots rather than frozen carrots.
- Pineapple - fresh pineapple adds a subtle natural sweetness and flavour to this teriyaki chicken. If you can't find fresh pineapple you can use canned pineapple chunks, just be sure to drain the juice first.
- Coconut aminos - the base of the delicious stir fry sauce on this teriyaki chicken is coconut aminos. It has a subtle sweet flavour that gives the chicken and veggies so much flavour. Instead of coconut aminos you could use soy sauce as well. You can usually find coconut aminos in the gluten free section or organic section of grocery stores.
- Coconut vinegar - this is used to make the sauce on this delicious meal. If you can't find coconut vinegar you could use apple cider vinegar or rice vinegar instead.
- Balsamic vinegar - this helps add a bit of natural sweetness to this chicken recipe and helps tenderize the meat.
- Avocado oil - for making the stir fry sauce for this recipe. You could swap this for olive oil instead.
- Seasonings and spices: sea salt, ground black pepper, ground ginger, and crushed chili flakes (also known as red pepper flakes) add the most amazing flavour to the sauce on this gluten free teriyaki chicken dish.
- Garlic - fresh garlic cloves help pump up the flavour even more in this meal. If you are sensitive to fresh garlic you could swap this for some garlic infused olive oil instead.
- Honey - honey is used to naturally sweeten the homemade teriyaki sauce on this recipe and keep it refined sugar free. You could swap this for maple syrup instead.
- Green onion - for adding even more flavour to this dish. You could swap this for white onion, yellow onion or sweet onion instead.
How to make (step-by-step):
Step one:
First you are going to make the sauce for this teriyaki chicken stir fry by placing all the ingredients into your high speed blender and blending well until smooth.
Step two:
Next you will place the vegetables and pineapple into one bowl and the chopped chicken into another bowl. Then pour 2/3 of the sauce over the vegetables and stir well until coated. Then pour the remaining 1/3 of the sauce over the chicken and stir well until coated.
Step three:
Let all the ingredients marinate for 30-60 minutes.
Step four:
Then preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Next spread all the ingredients over the baking sheet and spread well until you have an even layer.
Step five:
Then place the baking sheet in the oven and bake for 20-25 minutes, until the chicken is cooked and the vegetables are the consistency you desire. Let it cool for a few minutes, then serve and enjoy!
Top Tips:
- You will need a large baking sheet for this recipe. If you don't have a large baking sheet use two smaller ones instead.
- If you don't have a high-speed blender you could blend the sauce in a large food processor instead.
Recipe variations and add ins:
- If you are serving a crowd or want more leftovers feel free to double or triple this recipe. You'll just need to use multiple baking sheets.
- Instead of avocado oil you can use olive oil to make the sauce.
- Instead of honey you can use maple syrup.
- If you like your teriyaki chicken to be spicier add more chili flakes to the sauce.
- Feel free to change up the vegetables in this recipe. Other great options include celery or cauliflower.
How to serve:
This chicken stir fry is delicious served as is but you could also serve it over white rice, cauliflower rice, or rice noodles. For more flavour and texture you can top this teriyaki chicken meal with sesame seeds, peanuts, cashews, bean sprouts, fresh cilantro, or sliced avocado.
How to store:
Store any leftovers in the fridge in an air tight container for up to 5 days.
This recipe also freezes really well for up to 3 months.
Frequently asked questions:
Yes you can. Stir fry freezes really well. Simply portion it out into freezer bags and be sure to remove the air. It can be stored in the freezer for up to 3 months.
No, this chicken recipe is not low carb or keto.
No it is not as the sauce contains honey.
Other healthy recipes you will love:
- Healthy Chicken Stir Fry
- Healthy Sloppy Joes
- Gluten-Free Teriyaki Stir Fry Broccoli
- Meatloaf with Blueberries
- Gluten Free Blueberry Muffins
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Sheet Pan Teriyaki Chicken and Vegetbles
Equipment
Ingredients
Sauce Ingredients
- 1 cup avocado oil
- 1/2 cup coconut aminos
- 1/2 cup chopped green onion
- 1/4 cup balsamic vinegar
- 3 tablespoon honey
- 2 tablespoon coconut vinegar
- 1 clove garlic, crushed (or sub 1 tablespoon garlic infused olive oil)
- 1 teaspoon sea salt
- 1 teaspoon ginger powder
- 1 teaspoon crushed chili peppers
- 1/4 teaspoon ground black pepper
Stir Fry Ingredients
- 4 chicken breasts, chopped into pieces
- 12 oz chopped broccoli florets (1 head, chopped)
- 2 sweet bell peppers, chopped
- 2 cups chopped carrots
- 2 cups chopped pineapple
Instructions
Sauce Instructions
- Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth.
Stir Fry Instructions
- Place the chopped vegetables and pineapple into one bowl and the chopped chicken into another bowl.
- Pour 2/3 of the sauce over the vegetable mixture and blend well until coated.
- Pour the remaining sauce over the chicken and stir well until coated.
- Allow the ingredients to sit and marinate for 30-60 minutes.
- Preheat your oven to 375F and spread parchment paper over a baking sheet.
- Distribute the ingredients evenly over the baking sheet, until you have an even layer.
- Bake for 20-25 minutes, until the chicken is cooked and the vegetables have the consistency you desire.
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftovers in the fridge in an airtight container in the fridge for up to 5 days.
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