Sheet Pan Teriyaki Chicken and Vegetbles

A baking sheet covered in chopped chicken and vegetables.

4.91 from 10 votes

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

Cook Time20

Total Time55

Course: Main Course

Cuisine: American, asian

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Calories: 477kcal

Author: Dr. Erin Carter

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.

Nutrition