Low Carb Sheet Pan Chicken Teriyaki is a flavorful meal in one that cooks up in a flash!
Ricky and I eat a mostly low carb diet as a lifestyle choice. We aren’t super strict about it these days but we prefer low carb whenever possible. I’m always looking for more quick and easy meals to add to our arsenal so I developed this quick and easy sheet pan Chicken Teriyaki. Instead of the rice, we just load up on broccoli and cauliflower. You’ll notice that the sauce has some honey in it and yes teriyaki sauce is a bit carby, But most of the sauce ends up in the bottom of the sheet pan, with just a very faint coating on the dish to give it flavor. I count this as another powerful weapon in our low carb supper arsenal!
If you’re not eating low carb, this is still a great recipe for a low fuss supper but you have more options available to you. Try doubling the sauce, adding in your favorite veggies (such as carrots), and serving this over bowls of rice for a meal that will please the whole family.
You’ll need: Boneless skinless chicken breasts, cauliflower, broccoli , green onions, teriyaki sauce, honey, and siracha.
Cut up your chicken into bite sized pieces.
Chop broccoli and cauliflower into florets if they aren’t already.
And dice up green onion.
Arrange chicken and veggies on baking sheet that has been lightly sprayed with cooking spray.
Stir up sauce ingredients and drizzle over all. Toss to coat.
Bake this at 375 for about 30 minutes, stirring halfway through.
Dish is done when chicken is cooked through and vegetables are to your desired tenderness.
Enjoy this low carb meal!
- 2 pounds boneless skinless chicken breasts
- 2-3 cups broccoli florets
- 2-3 cups cauliflower florets
- 2 green onions, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 teaspoon siracha
- Spray large rimmed baking sheet with cooking spray.
- Cut chicken into bite size pieces. Cut broccoli and cauliflower into florets and dice green onions.
- In a small bowl, stir together sauce ingredients. Place chicken and veggies on baking sheet. Drizzle with all of sauce. Toss to coat. Bake at 375 for about 30 (stirring halfway through) minutes or until chicken is no longer pink in the center and veggies to your desired doneness.
This recipe featured in Meal Plan Monday