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!
Servings: 6
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: 187kcal | Carbohydrates: 19g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 666mg | Potassium: 570mg | Fiber: 3g | Sugar: 13g | Vitamin A: 7560IU | Vitamin C: 45.8mg | Calcium: 46mg | Iron: 1.2mg