Sheetpan Teriyaki Chicken (Whole30)

SHEETPAN TERIYAKI CHICKEN😍

Can y’all tell I’ve been on a big kick lately of throwing everything on one sheetpan and having dinner done in 20 minutes? The best. Especially when that sheetpan dinner includes a healthy dosing of my sugar-free teriyaki sauce that you’ll want to but on everythinggggg. Seriously, you’ve gotta make this ASAP!

The trick to sheetpan dinners is either cooking veggies and proteins that cook at the same temperature for the same amount of time, or shingling them and adding at different times. That way you don’t have soggy veggies and an undercooked protein - definitely KEY.

Serves 2-3.

Ingredients:

For the Sheetpan Teriyaki Chicken and Vegetables:

• 4 boneless skinless chicken thighs (about 1.5 lbs)

• 1 cup sliced carrots

• 8 oz broccoli florets

• 1 cup snap peas

• 1 tbsp olive oil or olive oil spray

• ½ tsp garlic powder

• 1 tsp arrowroot

• Salt and pepper to taste

For the Sugar-Free Teriyaki Sauce:

• 1 cup coconut aminos

• 8oz can crushed pineapple (or 1 cup fresh)

• 4 cloves minced garlic

• 2 tsps grated ginger

• 1 tbsp fish sauce

• 1 tsp sesame oil

• 1 tbsp rice vinegar

Directions:

For the Sheetpan Teriyaki Chicken:

• Preheat the oven to 425 degrees.

• Blend the crushed pineapple, coconut aminos, garlic, ginger, fish sauce, sesame oil, and rice vinegar.

• Add half the sauce to a ziplock with the chicken and marinate for 20 minutes at room temperature.

• Add carrots and broccoli to a parchment paper lined baking sheet and toss with olive oil, garlic powder, salt and pepper.

• Spread the veggies to the side and then transfer the chicken thighs to the baking sheet. Discard the remaining marinade.

• Bake for 18 minutes, flipping the chicken halfway. If the veggies are cooked how you like them at this point, remove and set aside on serving plates.

• While the chicken is cooking, transfer the other half of the teriyaki sauce to a saucepan and heat on medium heat.

• Once the sauce is just starting to bubble, make a slurry by adding 1 tsp arrowroot and 1 tsp water to a small bowl and mix through. Add to the sauce and reduce to low heat. Simmer for 3-5 minutes or until thick, remove from heat and set aside.

• Add the snap peas to the baking sheet with the chicken. Brush the chicken with more teriyaki sauce and drizzle some of the sauce over the veggies.

• Broil on high 6” from the heat for 3-5 minutes or until chicken is slightly charred.

• Serve the chicken with the veggies and drizzle on more teriyaki sauce to taste. Enjoy!