Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep

This Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep is the healthier homemade version of the popular chicken teriyaki takeout! A pan of juicy chicken with a sweet and tangy sauce alongside roasted vegetables and pineapple!

Course Main Course

Cuisine Meal Prep

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 390kcal

Author Carmy

Ingredients

Teriyaki Sauce

1/3 cups tamari sauce
5 tablespoons honey
1/4 cup freshly squeezed clementine juice (or orange)
4 cloves garlic minced
1 tablespoon mirin
1 tablespoon flour or cornstarch
3-4 tablespoons water

Chicken and Veggies

avocado oil or olive oil
salt and black pepper to taste
6 thin boneless skinless chicken breasts or slice regular chicken breasts in half
4 heads broccoli chopped
3 carrots chopped
1 cup edamame beans
1/2 pineapple cut into chunks
green onions garnish

Instructions

Heat your oven up to 400F.

Teriyaki Sauce

In a sauce pan, bring to a boil the tamari sauce, honey, juice from the clementines, garlic, water, and a bit of flour to thicken the sauce.

Chicken and Veggies

In one sheet pan, place a large sheet of parchment paper and put your chicken on half of it. Pour your sauce (save some for later to drizzle if you would like) onto the chicken and then fold the parchment paper over the chicken. Fold the edges in to make an envelope. Put it into the oven.
In a bowl, toss your broccoli and carrots with oil, salt, and pepper. Place broccoli, carrots, edamame beans, and pineapple evenly onto your second sheet pan and put it into the oven.
Bake for 20-25 minutes (based on the thickness of your chicken) and serve as is or with a bed of rice or quinoa. Garnish with green onions and if you've saved some sauce, drizzle it onto your cooked chicken.

Nutrition