Sheet-Pan Chicken Teriyaki with Vegetables
By á-7737
Per serving: Calories: 350; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 366mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 7g; Protein: 39g
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut in half
- 3 cups broccoli florets
- 1 cup carrots, sliced
- 1 bell pepper, sliced
- 1/4 cup teriyaki sauce
- 2 cups cooked brown rice, for serving
Details
Servings 4
Adapted from blog.myfitnesspal.com
Preparation
Step 1
Place chicken, broccoli, carrots, bell pepper on a foil-lined sheet pan, drizzle with teriyaki sauce and toss to coat. Bake at 400°F until chicken is cooked through and vegetables are tender, about 15–20 minutes. Serve over brown rice.
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