Wednesday, November 15, 2017

Sheet Pan Chicken Teriyaki

Are you sick of my sheet pan recipes yet? Third one in a week! I really am becoming obsessed with creating new sheet pan meals and this one has a touch of Asian flare to it. Healthy and Easy, I served this over steamed rice. It was amazing and a hit with my entire family!

Sheet Pan Chicken Teriyaki
Serves 4

4 boneless skinless chicken breasts
2 cups broccoli, chopped
2 cups baby carrots
1 red bell pepper, chopped
1 cup pineapple chunks
3 Green Onions, Sliced
3/4 cup of your favorite Teriyaki Sauce

Pre-Heat Oven to 400.

Arrange chicken, broccoli, carrots, and pepper on a large baking sheet. Had half of the teriyaki mixture and toss well.

Bake for 25-30 minutes or until chicken is cooked through. Remove from oven and add the pineapple and reamaining sauce. Continue cooking another five minutes.

Garnish with green onion and serve over rice. Enjoy!

1 comment:

  1. Delicious flavors in your Sheet Pan Chicken Teriyaki! Hope you have a bountiful Thanksgiving and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen


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