Chicken Teriyaki Sheet Pan Meal
Sheet pan meals are simple prep and easy cleanup. One pan. Done!
2 lbs. boneless, skinless chicken breasts 200g (2 medium) carrots, peeled and cut into 1 inch ribbons 150g (1 whole) sliced red bell pepper 300g (1 head) broccoli, cut into small florets 200g sugar snap peas 180g teriyaki sauce (we used @primalkitchen soy-free teriyaki sauce) 2T olive oil Sesame seeds for garnish Rice, noodles, or cauliflower rice (optional)
Preheat oven to 400 degrees. Line baking sheet with foil.
Cut chicken into one-inch cubes, toss with 120g (8T) teriyaki sauce and salt and pepper. Seal in a bag or bowl and marinate (longer the better)!
Slice red bell pepper and carrots. Cut broccoli into small florets. Add all the veggies to a large bowl and toss with olive oil and salt and pepper.
Layer chicken and veggies in single layer on pan and bake for 20-25 minutes. Broil for additional 2-3 minutes. Remove from oven and serve with side of choice and garnish with sesame seeds. Drizzle each serving with additional 1/2 tablespoon of teriyaki sauce!
Approximate macros per serving: P 37 | C 14 | F 5 | Fiber 3