One Pan Teriyaki Chicken

Share This Post

One Pan Teriyaki Chicken

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, one pan
Calorie: Over 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 505kcal


  • 10 ozs Chicken Breast
  • 2 cups Broccoli (chopped into florets)
  • 2 Carrot (medium, sliced on the diagonal)
  • 2 cups Snap Peas
  • 2 tbsps Coconut Aminos
  • 2 tbsps Sesame Oil
  • 1/2 Navel Orange (juiced)
  • 2 tbsps Raw Honey
  • 2 tbsps Rice Vinegar
  • 4 Garlic (cloves, minced)
  • 1 tbsp Ginger (peeled and grated)
  • 1 tbsp Sesame Seeds


  • Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  • Place the chicken breasts on the baking sheet, surrounded with the broccoli, carrots and snap peas.
  • In a small bowl, whisk together the coconut aminos, sesame oil, orange juice, honey, rice vinegar, garlic and ginger. Pour half the sauce over the chicken and drizzle the rest over the veggies.
  • Bake for 30 minutes, or until chicken is fully cooked. Remove the pan from the oven and sprinkle with sesame seeds. Divide between plates and enjoy!


  • Serve it With

    Our Crispy Smashed Potatoes, Mushroom Garlic Quinoa or plain rice.
  • Likes it Spicy

    Whisk hot sauce or chili flakes into the teriyaki sauce.
  • Leftovers

    Store in an airtight container in the fridge up to 3 days.
  • No Coconut Aminos

    Use tamari instead.


Serving: 2g | Calories: 505kcal | Carbohydrates: 47g | Protein: 38g | Fat: 20g | Cholesterol: 103mg | Sodium: 414mg | Fiber: 8g | Sugar: 30g | Vitamin A: 11577IU | Vitamin C: 120mg | Calcium: 177mg | Iron: 3mg

More To Explore

fREE: weight loss that lasts cheatsheet