AuthorJeanne PetrucciCategoryDifficultyBeginner

Keep it simple with this delicious one-pan dinner the entire family will enjoy! Exchange proteins and vary vegetables for endless combinations. To make sauce "clingy" and to make it more of a glaze, place in small sauce pot and over low heat whisk in 1 teaspoon of corn starch until thickened.

 

Yields1 Serving
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
Sauce
 1/2 cup wheat-free soy sauce (we love Bragg's Liquid Aminos)
 2 Tbs garlic-infused olive oil
 1 Tbs sesame oil
 2 Tbs rice wine vinegar
 1 1/2 Tbs maple syrup
 1 tsp ground ginger (or 1-2 freshly grated)
 1/2 tsp red pepper flakes
Ingredients
 1 red bell pepper, chopped
 1 orange bell pepper, chopped (or other color)
 2 large carrots, sliced
 2 scallions, green tops only, chopped
 2 cup broccoli florets, chopped
 1 1/2 lb. chicken breast, chopped (about 4 chicken breasts)
Sauce
1

Add all ingredients to a Mason jar and shake until combined.

Prep
2

Preheat oven to 375ºF.

3

Chop peppers, carrots, scallion tops, broccoli, and chicken.

Make
4

On a lined sheet pan, cook chicken for about 15 minutes.

5

After chicken has cooked a little, then add in the veggies and sauce mixture to the same pan as the chicken.

6

Pour teriyaki sauce mixture over all veggies and chicken.

7

Bake for 20 minutes or until chicken is cooked through with internal temperature of 165°F.

Ingredients

Sauce
 1/2 cup wheat-free soy sauce (we love Bragg's Liquid Aminos)
 2 Tbs garlic-infused olive oil
 1 Tbs sesame oil
 2 Tbs rice wine vinegar
 1 1/2 Tbs maple syrup
 1 tsp ground ginger (or 1-2 freshly grated)
 1/2 tsp red pepper flakes
Ingredients
 1 red bell pepper, chopped
 1 orange bell pepper, chopped (or other color)
 2 large carrots, sliced
 2 scallions, green tops only, chopped
 2 cup broccoli florets, chopped
 1 1/2 lb. chicken breast, chopped (about 4 chicken breasts)

Directions

Sauce
1

Add all ingredients to a Mason jar and shake until combined.

Prep
2

Preheat oven to 375ºF.

3

Chop peppers, carrots, scallion tops, broccoli, and chicken.

Make
4

On a lined sheet pan, cook chicken for about 15 minutes.

5

After chicken has cooked a little, then add in the veggies and sauce mixture to the same pan as the chicken.

6

Pour teriyaki sauce mixture over all veggies and chicken.

7

Bake for 20 minutes or until chicken is cooked through with internal temperature of 165°F.

Sheet Pan Chicken Stir Fry – Low FODMAP