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.
INGREDIENTS
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
salt/pepper
DIRECTIONS
Place chicken and teriyaki sauce in a bag and let marinate for at least 1 hour.
Preheat oven to 425 degrees F. Line a large pan with parchment paper and spray lightly with non-stick cooking spray.
Add veggies and chicken to pan. Spray lights with non-stick cooking spray.
Place in oven. Cook for 20-25 minutes flipping half way through.
Enjoy!
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