One-Pan Teriyaki Chicken Veggie Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet-pan teriyaki chicken with roasted vegetables in a homemade sauce. Tender chicken and crisp-tender veggies with a glossy, savory-sweet glaze. A weeknight dinner that's complete in one pan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 cup coconut aminos
- 1 orange, juiced
- 2 Tbsp. water
- 1 1/2 Tbsp. toasted sesame oil
- 1 Tbsp. rice vinegar
- 2 garlic cloves, minced (or 1 tsp. garlic powder)
- 1/2 tsp. ground ginger
- 1-2 Tbsp. tapioca or arrowroot starch (optional – for thickening)
- 1 1/2 lbs. chicken breast, sliced in half the long way
- 3-4 cups broccoli florets
- 8 oz. sugar snap peas (1 small bag)
- 2 medium carrots, peeled and sliced into 1/4-1/2 inch. coins
- 1 bell pepper, cut into strips
- 1 small red onion, sliced
- 1 cup mushroom slices
- 2 tbsp. toasted sesame seeds
- Cauliflower rice (store purchased or homemade)
- Sliced almonds, toasted (optional)
- Cilantro, chopped (optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 767mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1203mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 767MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.