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Updated: Jan 31

This sheet pan teriyaki chicken is packed with protein, veggies, and you only have to use one pan to make it. I like to serve it over jasmine rice but if you want to keep it low carb serve it over cauliflower rice.


1 1/2 pounds chicken breast, sliced into 1 inch pieces

1 bag fresh broccoli

1 cup shredded carrots

1-2 (200g) red bell peppers, sliced

1/2 cups teriyaki sauce



  1. Place chicken and teriyaki sauce in a bag and let marinate for at least 1 hour.

  2. Preheat oven to 425 degrees F. Line a large pan with parchment paper and spray lightly with non-stick cooking spray.

  3. Add veggies and chicken to pan. Spray lights with non-stick cooking spray.

  4. Place in oven. Cook for 20-25 minutes flipping half way through.

  5. Enjoy!

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