| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 55 minutes |
| Servings |
|
Ingredients
Teriyaki Sauce
- 1 cup low sodium soy sauce
- 3 tbsp rice vinegar
- 4 tbsp honey
- 2 tbsp minced garlic
- 1 1/2 tbsp cornstarch
- 1 tsp toasted sesame oil
- 1/2 tsp grated or minced ginger
Chicken & Veggies
- 2 boneless skinless chicken breasts, halved to make 4 fillets
- 2-3 cups broccoli florets
- 3/4 cup sliced carrots
- 1/2 cup pineapple chunks
- ground black pepper, to taste
- green onions, chopped (optional)
- sesame seeds (optional)
Ingredients
Teriyaki Sauce
Chicken & Veggies
|
|
Instructions
- To prepare the sauce: In a saucepan over medium heat, whisk together soy sauce vinegar, honey, sesame oil, garlic and ginger. Once it starts to boil, whisk in the cornstarch slowly. Simmer, stirring often, until sauce gets thicker (around 10 minutes). Remove from heat. Set aside.
- Preheat oven to 400 degrees. Line the largest sheet pan you have (or use 2 if necessary), with parchment paper or foil greased with cooking spray.
- Season each side of the chicken with black pepper (no salt). Coat the chicken breast with a couple spoonfuls of the sauce. Be sure to save half the sauce for later.
- Cook for 20 minutes. Remove pan. Top chicken with a spoonful of sauce. Flip over and coat with sauce.
- Place all of your vegetables in a large bowl. Add 1 tbsp of sesame oil to your bowl of vegetables and lightly toss. Arrange all of your vegetables and pineapple around the chicken in a single layer. Return pan to oven and cook for another 15-20 minutes, until chicken is cooked through and juices run clear.
- Remove pan from oven. Drizzle chicken with remaining sauce. Remove chicken from pan and slice into strips. Serve over rice or as is. Garnish with sliced green onions and sesame seeds.
Recipe Notes
**Be sure to ONLY use low sodium soy sauce and don’t add salt to the chicken breasts. The recipe would be too salty.