My easy sheet pan chicken teriyaki recipe is a low-carb version, as we swap rice for roasted vegetables instead, which are coated in a deliciously tasty teriyaki sauce alongside the tender baked chicken pieces.
My low-carb gluten-free sheet pan chicken teriyaki recipe is a flavorful meal in one that cooks up in a flash! I eat a mostly low-carb diet as a lifestyle choice. I’m not super strict about it these days but I prefer low carb whenever possible. Therefore, I’m always looking for more quick and easy meals to add to my arsenal, so I developed this quick and easy sheet pan chicken teriyaki.
Instead of the rice, we just load up on broccoli and cauliflower, which we bake in the oven alongside the chicken breast. You’ll notice that the sauce has some honey in it and yes teriyaki sauce is a bit carby, but most of the sauce ends up in the bottom of the sheet pan, with just a very faint coating on the dish to give it flavor. I count this as another powerful weapon in our low-carb supper arsenal! The only other ingredient is sriracha for just a touch of heat because I can’t help myself.
If you’re not eating low-carb, this is still a great one-pan teriyaki chicken with vegetables recipe for a low-fuss weeknight supper that will be on the table in less than an hour. Plus, you have more options available to you. You can double the sauce, add in your favorite veggies (such as carrots), or serve over rice for a meal that will please the whole family.
- Boneless skinless chicken breasts
- Green onion
- Teriyaki sauce
How to Make Sheet Pan Chicken Teriyaki
Cut up your chicken breast into bite-sized pieces.
Chop broccoli and cauliflower into florets if they aren’t already.
And dice up the green onion.
Arrange chicken and veggies on a baking sheet that has been lightly sprayed with cooking spray.
Stir up the sauce ingredients and drizzle over the baking sheet, then toss to coat.
Bake this at 375 for about 30 minutes, stirring halfway through.
The dish is done when chicken is cooked through and vegetables are to your desired tenderness.
Enjoy this low-carb meal!
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. This is a great recipe for meal prep, as all you need to do is quickly microwave the meal and it will be ready for lunch or dinner in a couple of minutes.
- Here are some other vegetables you may want to add to your baking sheet: carrot, edamame, red bell pepper, sugar snap peas, asparagus, mushroom, water chestnuts, or green beans.
- Some chicken teriyaki recipes add 1/4 cup of pineapple chunks for added flavor.
- You can serve your sheet pan teriyaki chicken with long grain rice, brown rice, cauliflower rice, quinoa, noodles, or zoodles.
- Garnish with sesame seeds before serving.
- To make homemade teriyaki sauce, you’ll need low sodium soy sauce or tamari, brown sugar, fresh ginger, minced garlic, honey, sesame oil, mirin (Japanese rice wine) or rice wine vinegar, and cornstarch. You quickly cook the ingredients in a saucepan over medium heat before pouring over the chicken and vegetables.
Check out these other easy supper recipes:
Sheet Pan Chicken Teriyaki
- 2 pounds boneless skinless chicken breasts
- 2-3 cups broccoli florets
- 2-3 cups cauliflower florets
- 2 green onions, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 teaspoon sriracha
- Spray a large rimmed baking sheet with cooking spray.
Cut chicken into bite-sized pieces, cut broccoli and cauliflower into florets, and dice the green onion.2 pounds boneless skinless chicken breasts, 2-3 cups broccoli florets, 2-3 cups cauliflower florets, 2 green onions, sliced
In a small bowl, stir together the sauce ingredients.1/2 cup teriyaki sauce, 2 tablespoons honey, 1 teaspoon sriracha
- Place chicken and veggies on the greased baking sheet and drizzle with all of the sauce. Toss to coat.
- Bake at 375 for about 30 minutes (stirring halfway through) or until chicken is no longer pink in the center and veggies are to your desired doneness.
This recipe featured in Meal Plan Monday