Paleo Sheet Pan Teriyaki Chicken for the nights where you want a healthy version of takeout without all of the sugar and sodium! This sweet and salty teriyaki sauce is so flavorful, you won’t miss those old styrofoam containers of rice!
This week has been a struggle, and it was only half of an actual week. How on earth do we make it through regular 40 hour work weeks? I feel like death. It doesn’t help that my body is hardcore struggling via a nasty cough right now. I feel like I can’t go out in public because I literally look like the plague. Seriously. One look at me and people are like “Bubonic.” It’s the first word that comes to mind.
So yeah, still the Single Cavegirl, in case you we’re wondering. One day when I’m no longer violently coughing up a lung maybe we can hope for something else.
I’m keeping this brief because being aware and thinking things is really hard for me right now. I need to take Hudson outside to go to the bathroom, and that is going to use up all of the mental and emotional fortitude that I have remaining today. So let’s get down to business: Sheet Pan Teriyaki Chicken. Heck to the yes. I’m madly in love with Asian flavors, so it was only a matter of time before I put them all together on a sheet pan for you. I love this recipe because it’s even easier than stir-fry, right when I thought stir-fry was the easiest thing ever. The sweet and salty sauce keeps the chicken nice and moist, and all you have to do is toss on some sesame seeds when it’s done cooking. Gorgeous.
See!? It does get better after high school. You get to make sheet pan dinners!
Sheet Pan Teriyaki Chicken
- Oil for greasing saucepan
- 1 tbsp olive oil or ghee
- 1/2 inch ginger grated
- 1 clove garlic minced
- 1 tbsp honey
- 1/2 cup + 1 tbsp cup coconut aminos divided
- 1 lb boneless skinless chicken breasts
- 2 cups broccoli
- 6 large carrots peeled and julianned
- 1 red bell pepper sliced thin
- 1 head baby bok choy
- Salt and pepper
- 1 tbsp sesame seeds
Preheat oven to 400 F and line a large baking sheet with parchment paper.
In a small saucepan, combine garlic, ginger, 1/2 cup coconut aminos and honey. Bring to a boil and then reduce to thicken for 5 minutes. Add additional coconut aminos if the sauce gets too thick.
Place broccoli, carrots, bell pepper, and boy choy in a bowl and toss with the additional 1 tbsp coconut aminos, olive oil, salt, and pepper. Place the veggies on the sheet pan.
Place the chicken breasts in a bowl with half of the teriyaki sauce and coat well. Place the chicken breasts on the sheet pan “nested” in between the veggies.
Bake at 400 F for 20-25 minutes, or until the chicken is cooked through. Top with additional sauce and sesame seeds and enjoy!