id="wpurp-container-recipe-13635" data-id="13635" data-permalink="https://nutritionbymia.com/recipe/15-minute-low-carb-teriyaki-chicken-sheet-pan" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="3" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
15-Minute Low-Carb Teriyaki Chicken Sheet Pan
Servings Prep Time
3 10minutes
Cook Time Passive Time
15minutes 25 minutes
Servings Prep Time
3 10minutes
Cook Time Passive Time
15minutes 25 minutes
Instructions
  1. Preheat oven to 475 F.
  2. Line a baking sheet with parchment paper and set aside.
  3. 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.
  4. 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.
  5. 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.