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One Pan Teriyaki Chicken

Serving Size

2

Ingredients

  • 10 oz Chicken Breast
  • 2 cups Broccoli (chopped into florets)
  • 2 Carrots (medium, sliced on the diagonal)
  • 2 cups Snap Peas
  • 2 tbsps Coconut Aminos
  • 2 tbsps Sesame Oil
  • 1/2 Navel Orange (juiced)
  • 2 tbsps Honey
  • 2 tbsps Rice Vinegar
  • 4 Garlic (cloves, minced)
  • 1 tbsp Ginger (peeled and grated)
  • 1 tbsp Sesame Seeds

Directions

  • Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  • Place the chicken breasts on the baking sheet, surrounded by the chopped broccoli, sliced carrots, and snap peas.
  • In a small bowl, whisk together the coconut aminos, sesame oil, orange juice, honey, rice vinegar, minced garlic, and grated ginger. Pour half the sauce over the chicken and drizzle the remaining sauce over the vegetables.
  • Bake for 30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
  • Remove the pan from the oven and sprinkle the sesame seeds over the dish.
  • Divide into two servings and enjoy.

Notes

More Spice:-Whisk hot sauce or chili flakes into the teriyaki sauce. Leftovers:-Store in an airtight container in the fridge for up to 3 days. No Coconut Aminos:-Use soy or tamari instead. Gestational Diabetes Carb Count:~ 38 g of total carbs No Honey: Use maple syrup or a low-carb sweetener as a substitute.

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