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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
- 3 in boneless skinless chicken breasts cuthalf lengthwise (about 1½ pounds)
- 3 cups broccoli florets about 2 bunches
- 1 cup sliced carrots
- 1/4 cup edamame beans ( (you can find these in the freezer section or get an asian stir fry vegetable blend)
- 1/4 cup pineapple chunks
- olive oil
- Look for a low calorie teriyaki sauce I like the Kikkoman brand
Ingredients
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Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
- Season each side of the chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
- Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional sauce, flip chicken and glaze again.
- Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
- Remove pan from oven, slice chicken into strips and drizzle with remaining sauce.
Nutrition Facts
Sheet Pan Teriyaki Chicken and Veggies
Amount Per Serving
Calories 356
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 3g
15%
Monounsaturated Fat 5g
Cholesterol 210mg
70%
Sodium 848mg
35%
Potassium 248mg
7%
Total Carbohydrates 10g
3%
Dietary Fiber 4g
16%
Sugars 6g
Protein 64g
128%
Vitamin A
60%
Vitamin C
45%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
