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!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2-3 cups broccoli florets
- 2-3 cups cauliflower florets
- 2 green onions, sliced
sauce
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 teaspoon siracha
Instructions
- 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.
Notes
Nutrition
Click here to see more of my Low Carb Recipes
This recipe featured in Meal Plan Monday
I’m always lookin for chicken recipes…looks
I’ve got all the ingredients so I’ll be making this tonite for supper. TY
I hope you enjoyed it Barbara!!!
Do you think this would go well with low/no carb smelly shirataki noodles? I have not used those noodles yet, but was thinking this would be a good recipe to use and try those noodles with it.
Yes! I think they will go wonderfully together!
Any substitute for the honey since it is quite high in carbs? Thanks in advance!
This ends up being more of a flavoring with the bulk of it ending up on the sheet pan rather than the food but you might want to look at agave syrup.
Thanks so much Christy!!! Love your recipes and appreciate all your hard work!
Judith, what is the point of your comment? It doesn’t help anyone to know that you hate those noodles. I’m very sure no one cares.
This recipe looks tasty.. and a good way to use broccoli and cauliflower. I’m going to try it tonight. Thanks, Christy!
I hope you enjoy it Noreen!!
Delicious! It may deserve 10 stars – followed recipe EXACTLY (which isn’t always my way ) and we loved it! May make additional sauce to drizzle over cooked meal and would add riced cauliflower as a side! Thank you for all your delicious recipes! Cathie
I am so glad to hear you enjoyed it Cathie!! It is one of my favorites!!