McClure Fitness

Sheet Pan Teriyaki Chicken and Veggies

Servings	Prep Time
4	10minutes

Cook Time

40minutes

Servings	Prep Time
4	10minutes

Cook Time

40minutes

Ingredients

3in boneless skinless chicken breastscuthalf lengthwise (about 1½ pounds)
3cups broccoli floretsabout 2 bunches
1cup sliced carrots
1/4cup edamame beans ((you can find these in the freezer section or get an asian stir fry vegetable blend)
1/4cup pineapple chunks
olive oil
Look for a low calorie teriyaki sauceI like the Kikkoman brand

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.