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Sheet Pan Honey Teriyaki Chicken
This Sheet Pan Honey Teriyaki Chicken dinner with vegetables is quick, easy and ready in 30 minutes. Cooks on one pan for easy clean-up!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main
Cuisine:
Asian
Servings:
6
Author:
Dee
Ingredients
2
tablespoons
olive oil
3
chicken breasts, sliced
½
teaspoon
sea salt
½
teaspoon
ground black pepper
1
teaspoon
garlic powder
1
teaspoon
dried minced onions
3
tablespoons
low-sodium teriyaki sauce
3
tablespoons
honey
2
cups
cauliflower, washed and trimmed
2
cups
broccoli florets, washed and trimmed
2 ½
cups
baby carrots, rinsed
Instructions
Preheat oven to 425 degrees
Line a baking sheet with heavy-duty aluminum foil, and pour olive oil on foil
Place chicken, cauliflower and carrots on pan, and toss with olive oil
Season with sea salt, pepper, onions and garlic
Brush with honey and teriyaki sauce
Bake for 25 minutes, then add broccoli
Bake for another 5 minutes, or until chicken is at least 165 degrees, according to thermometer and veggies are tender
Notes
You can use 3 large chicken breasts and slice in half or smaller ones and keep them whole
Nutrition
Calories:
187
kcal
|
Carbohydrates:
19
g
|
Protein:
14
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
666
mg
|
Potassium:
570
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
7560
IU
|
Vitamin C:
45.8
mg
|
Calcium:
46
mg
|
Iron:
1.2
mg