Loaded with tender-crisp veggies in a sweet-tangy homemade teriyaki sauce…everyone is HAPPY to come to the table…and Mom gets all the compliments!
One-Pan cleanup, so this is perfect for busy weeknights! I’m serving this over brown rice tonight, but quinoa would be wonderful as well! #HappyNewWeek 😋
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large carrots, sliced diagonally as shown
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium broccoli head, broken into small florets
- 1.5 cups snow peas
- 1 Tbsp sesame seeds
- 3 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp apple cider vinegar
- 2 Tbsps raw honey
- 1 Tbsp freshly grated ginger
- 2 cloves fresh garlic, minced or grated
- 1 tsp sesame oil
- 1 tsp gluten-free flour
- Preheat the oven to 375 degrees f. and line a large, flat, rimmed baking sheet with parchment paper.
- In a small glass bowl, whisk together all teriyaki sauce ingredients.
- Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Drizzle with the Teriyaki sauce and gently toss to combine.
- Place into your preheated oven and bake for 16 minutes, or until the chicken is cooked through.
- Stir in broccoli and snow peas, arrange everything again in a single layer, and cook for an additional 7-8 minutes until broccoli is tender-crisp.
- Garnish with sesame seeds and enjoy immediately, or place in food prep containers for later.
- Stays great refrigerated for up to 3 days.