During the busy school year, easy one pot meals with minimal prep time are an absolute necessity.
So Instant Pot dinners (like this Instant Pot Rice) and sheet pan dinners (Lemon Herb Chicken or Sheet Pan Teriyaki Salmon) are seriously the ones I turn to the most when I don’t have a ton of time to prep.
This One Pan Teriyaki Chicken is on regular rotation around here. It’s an amazingly flavorful sheet pan meal and one our very favorites.
Clean-up a breeze and it’s just perfect for busy weeknights. Simply toss in your choice of veggies and protein and you’ve got one simple and delicious meal!
Ingredients
For the Teriyaki sauce
1/3 cup low sodium soy sauce
4-5 tablespoons honey use a low carb sweetener for keto
5 tablespoons rice wine vinegar OR apple cider vinegear for keto
2 teaspoons sesame oil plus more for drizzling on vegetables (leave out for keto)
3 garlic cloves minced
3/4 teaspoon grated or ground ginger
1 /2 tablespoon cornstarch 1 teaspoon xantham gum for keto
4 tablespoons water
For the Chicken and Vegetables
Salt and black pepper to taste
3 boneless skinless chicken breasts cut into even halves, lengthwise (about 1 1/2 pounds)
3 cups broccoli florets about 2 bunches
1 cup sliced carrots
Additional vegetables (optional)
1/4 cup edamame beans 1/4 cup pineapple chunks
Green onions and sesame seeds for garnish
Instructions
For the sauce:
In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the chicken and vegetables:
Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
Season both sides of chicken breasts with salt and black pepper then drizzle 1-2 spoonfuls of glaze over each piece, coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven about 10 minutes then remove the pan from oven. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapple (if using) in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear. (If chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking then return the chicken back to the oven until cooked through.)
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
source:lifemadesweeter
So Instant Pot dinners (like this Instant Pot Rice) and sheet pan dinners (Lemon Herb Chicken or Sheet Pan Teriyaki Salmon) are seriously the ones I turn to the most when I don’t have a ton of time to prep.
This One Pan Teriyaki Chicken is on regular rotation around here. It’s an amazingly flavorful sheet pan meal and one our very favorites.
Clean-up a breeze and it’s just perfect for busy weeknights. Simply toss in your choice of veggies and protein and you’ve got one simple and delicious meal!
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| One Pan Teriyaki Chicken with Vegetables |
Ingredients
For the Teriyaki sauce
1/3 cup low sodium soy sauce
4-5 tablespoons honey use a low carb sweetener for keto
5 tablespoons rice wine vinegar OR apple cider vinegear for keto
2 teaspoons sesame oil plus more for drizzling on vegetables (leave out for keto)
3 garlic cloves minced
3/4 teaspoon grated or ground ginger
1 /2 tablespoon cornstarch 1 teaspoon xantham gum for keto
4 tablespoons water
For the Chicken and Vegetables
Salt and black pepper to taste
3 boneless skinless chicken breasts cut into even halves, lengthwise (about 1 1/2 pounds)
3 cups broccoli florets about 2 bunches
1 cup sliced carrots
Additional vegetables (optional)
1/4 cup edamame beans 1/4 cup pineapple chunks
Green onions and sesame seeds for garnish
Instructions
For the sauce:
In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the chicken and vegetables:
Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
Season both sides of chicken breasts with salt and black pepper then drizzle 1-2 spoonfuls of glaze over each piece, coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven about 10 minutes then remove the pan from oven. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapple (if using) in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear. (If chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking then return the chicken back to the oven until cooked through.)
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
source:lifemadesweeter
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