Sheet Pan Teriyaki Chicken

This sheet pan teriyaki chicken is such a simple and healthy dinner idea. Made with 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.

Why you will love this recipe:

• This sheet pan teriyaki chicken and vegetables is so delicious!
• It's easy to make in just one pan.
• The sauce on this stir fry has the most amazing flavour with the combination of ginger, coconut vinegar, green onion, balsamic vinegar and crushed chili peppers.
• Besides being healthy this teriyaki chicken recipe is also gluten free, paleo and dairy free.
• It's loaded with vegetables including broccoli, peppers and carrots as well as pineapple. 
• This chicken stir fry is made on one pan so the clean up is incredibly easy and simple.
• It makes great leftovers!
• It's perfect for meal prep and makes an easy weeknight dinner.

Key ingredients and substitutions: 

• Chicken - boneless, skinless chicken breasts are used to make this delicious chicken stir fry. I recommend using free range chicken if possible for the most health benefits and ethical treatment of the chickens. 
• Broccoli - fresh broccoli is a healthy dark green vegetable that is full of vitamins, minerals and fiber. 
• Bell peppers - sweet bell peppers add both flavour and color to his delicious one pan teriyaki chicken and vegetables. 
• Carrots - carrots are one of my favorite vegetables to use in stir fry. They add flavour, texture and color to this dish. 
• Pineapple - fresh pineapple adds a subtle natural sweetness and flavour to this teriyaki chicken. 
• 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. 
• Honey - honey is used to naturally sweeten the homemade teriyaki sauce on this recipe. 
• Ginger - ginger is such a healthy spice that has anti-inflammatory properties and adds a unique flavour to the stir fry sauce. 

How to make this recipe:

Step one:

First you are going to make the sauce for this teriyaki chicken stir fry by placing all the ingredients into your 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!

Tips and variations: 

• If you are serving a crowd feel free to double or triple this recipe. You'll just need to use multiple pans. 
• Instead of avocado oil you can use olive oil. 
• Instead of honey you can use maple syrup. 

How to serve:

• Serve this over white rice or cauliflower rice. 
• This teriyaki chicken is delicious served on its own. 
• Top it with sesame seeds, peanuts or cashews. 

How to store:

Store any leftovers in the fridge in an air tight container for up to 5 days. 

Frequently asked questions:

Other recipes you will love:

• Healthy Chicken Stir Fry
• Whole30 and Paleo Sloppy Joes
• Teriyaki Stir Fry Broccoli
• Meatloaf with Blueberries
• Coconut Mushroom Chicken
• Gluten Free Blueberry Muffins

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