Sheet Pan Teriyaki Chicken and Vegetbles
This sheet pan teriyaki chicken and vegetables recipe is such an easy, tasty dinner idea. With hints of ginger, it's gluten free and paleo and makes great leftovers!
Prep Time35 minutes mins
Cook Time20 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American, asian
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 477kcal
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
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.
- Optional toppings: cashews, peanuts, sesame seeds, cilantro.
- Serve this over cauliflower rice or white rice .
- This recipes makes great leftovers.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftovers in the fridge in an air tight container in the fridge for up to 5 days.
Calories: 477kcal | Carbohydrates: 25g | Protein: 26g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 806mg | Potassium: 794mg | Fiber: 3g | Sugar: 15g | Vitamin A: 6737IU | Vitamin C: 100mg | Calcium: 50mg | Iron: 1mg