This is one of our go to meals. Full of flavour, a little spice, a little sweet. I love ordering teriyaki chicken when we get take-out, but take-out is generally full of junk. This One Pan Teriyaki Chicken is the perfect take-out replacement. It covers all the healthy meal bases: protein, veg, healthy fats, a few carbohydrates, the perfect meal. Plus, it’s all cooked on one sheet pan. You can even prep the sheet pan on Sunday night, put it in the fridge and pull it out and bake it when you get home on Monday.
A few weeks ago I asked on Instagram what sorts of recipes you wanted to see. Many of the responses included easy meals, weeknight meals, one pan meals, family friendly meals. I got to thinking, what if once a week, I posted an easy weeknight meal. One pan or sheet-pan or set it and forget it. This is the first instalment of One Pan Meals. I will post a new one-pan/dish meal every Sunday, so you can prepare and have everything ready for Monday night when dinner time hits.
Tips, Tricks & Modifications
I love this recipe and include it on many of my clients meal plans because it’s not only amazing the night you make it. This recipe is even better the next day for leftovers. The recipe below serves 4 people, but you canto double it for a great meal prep for lunches for the week. Other options for this recipe include, using fish instead of chicken. You can also try using shrimp or for a vegetarian option, use organic tofu. To make this recipe vegan, you can use organic tofu instead of chicken and substitute honey for coconut sugar or maple syrup. When using tofu, it’s best to marinate the tofu for at least an hour or even overnight.
- 3-4 chicken breasts
- 4 cups broccoli, chopped
- 4 carrots, sliced into rounds
- 4 cups snap peas
- 1/4 cup coconut aminos or tamari
- 1/4 cup sesame oil
- 1 orange, juiced
- 1/4 cup raw honey
- 1/4 cup rice vinegar
- 1-2 tablespoons Sriracha (depending on how spicy you’d like it
- 8 cloves garlic, minced
- 2 tablespoons ginger, minced or grated
- 2 tablespoons sesame seeds
- 1 green onion, chopped finely
- Preheat oven to 375ºF and line a baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet, surrounded with the broccoli, carrots and snap peas.
- In a small bowl, whisk together the coconut aminos or tamari, sesame oil, orange juice, honey, rice vinegar, Sriracha, garlic and ginger. Pour half the sauce over the chicken and drizzle the rest over the veggies.
- Bake for 30 minutes, or until chicken is fully cooked. Remove the pan from the oven and sprinkle with sesame seeds and sliced green onion. Divide between plates and enjoy!