15-Minute Low-Carb Teriyaki Chicken Sheet Pan
Sheet pan
- 3 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup snow peas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 large carrots, sliced diagonally
- 1 cup broccoli, cut into small florets
Teriyaki sauce
- 2 tbsp NAKANO Natural Rice Vinegar
- 1/4 cup water
- 1 tbsp cornstarch
- 1/4 cup gluten-free tamari
- 3 tbsp honey
- 1 tsp ginger powder
- 1 tsp garlic powder
- Preheat oven to 475 F.
- Line a baking sheet with parchment paper and set aside.
- In a small pot, whisk together teriyaki sauce ingredients until smooth and heat over medium-
high heat until warm. Whisk until honey dissolves. Bring to a boil and reduce heat to medium,
whisking constantly until desired thickness is achieved. Set aside. - Place chicken, carrots and bell pepper on your lined baking sheet in a single layer. Drizzle
teriyaki sauce on top and bake for 7 minutes. - Remove from oven and add broccoli and snow peas to the baking sheet. Toss to coat all
ingredients and arrange in a single layer. Cook for another 7-8 minutes or until chicken is cooked through and veggies are cooked and tender.
