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15-Minute Low-Carb Teriyaki Chicken Sheet Pan

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 3

Ingredients
  

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

Instructions
 

  • 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.