Sheet Pan Teriyaki Chicken with Veggies

baked chicken and veggies on a sheet pan

5 from 10 votes

Sheet Pan Teriyaki Chicken with Veggies

If you love sheet pan dinners, this delicious sheet pan teriyaki chicken is about to blow your socks off! The best part is that it tastes identical to a Japanese hibachi grill, but is super quick and easy to cook. There is more good news, this dish is Whole30 and Paleo compliant. The whole family is going to love this high-protein meal - trust me.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: Asian

Servings: servings

Author: Ashley McCrary

Ingredients

Chicken & Veggies

4 large chicken breasts
2 carrots peeled and sliced
2 zucchinis diced into chunks
1 large yellow onion roughly chopped into chunks
1 cup pineapple chunks fresh, or canned, no added sugar, drained
3 cups broccoli florets
Sesame seeds and green onions for garnish

Teriyaki Sauce

¾ cup coconut amino or tamari
1 ½-2 tbsp tapioca flour mixed with 2 tbsp cold water can sub corn starch
¼ cup water
2-3 cloves garlic minced or pressed
½ tsp ground ginger or 1 tsp freshly grated ginger
1 tbsp honey or monk fruit sweetener optional, for added sweetness (remove if whole30)
1 tsp rice vinegar optional, for a subtle tang
1 tsp toasted sesame seeds optional, for texture

Instructions

Prep the Oven and Ingredients: Preheat the oven to 400°F. Chop the carrots, zucchini, onion, broccoli, and pineapple.
Make the Teriyaki Sauce: Heat a small saucepan over medium heat. Combine coconut aminos, sesame seed oil, garlic, and ground ginger. Stir well. Once the mixture begins to boil gently, stir in the tapioca flour mixture. Reduce the heat to low and allow the sauce to thicken. Once thickened, remove from heat.
Cook the Chicken: Spray a clean sheet pan with non-stick cooking spray. Place chicken breasts on the sheet pan and brush generously with the teriyaki sauce, reserving some sauce for later. Bake the chicken for 15 minutes.
Add the Veggies and Pineapple: Remove the sheet pan from the oven and arrange the carrots, zucchini, onion, broccoli, and pineapple chunks around the chicken. Drizzle the reserved teriyaki sauce over the veggies, saving a little for finishing.
Finish Baking: Return the sheet pan to the oven and bake for an additional 20 minutes, or until the veggies are tender and the chicken reaches an internal temperature of 165°F.
Serve and Store: Drizzle the remaining teriyaki sauce over the chicken. Garnish with sesame seeds and serve with cauliflower rice, if desired. Store leftovers in an airtight container in the fridge for 3–4 days.

Notes

For easy clean-up, line your sheet pan with parchment paper or aluminum foil.
If your chicken is dry - try using boneless, skinless chicken thighs instead of breasts - they stay tender and absorb the sauce beautifully. If you prefer chicken breasts, marinate them for at least 30 minutes and baste with extra sauce while baking.
If your sauce is too thin, let it simmer longer - heat is what activates the thickening process. After adding tapioca flour, whisk well and be patient as it thickens. For a thicker or thinner sauce, adjust the amount of tapioca or arrowroot flour as needed.
To prevent burnt sauce, line your pan with parchment paper and wait until the last 5 minutes to add the final glaze - this keeps the sugars from over caramelizing and burning.
For perfectly roasted veggies, stagger their cooking times: start with firmer ones like carrots and broccoli, then add softer ones like zucchini later to avoid mushy textures. Cutting everything into uniform sizes also helps them cook evenly!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, place portions in freezer-safe bags and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through.
If you have leftover teriyaki sauce, it will last up to 1 week in the fridge in an airtight container. For longer storage, freeze in small portions for up to 3 months and thaw overnight in the fridge. If it thickens too much, stir in a splash of water or broth when reheating.

Nutrition