teriyaki chicken sheet pan recipe
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WW Teriyaki Chicken Sheet Pan Recipe - Meal Prep

This delicious teriyaki chicken is easy made on one sheet pan for a healthy dinner. Or, meal prep and make for the week's lunches.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Weight Watchers
Cuisine: Meal Prep
Servings: 4
Author: Sara Borgstede

Ingredients

  • 1 cup soy sauce
  • 3 T honey
  • 3 T rice vinegar
  • 3 tsp sesame oil divided
  • 3 tsp minced garlic or 2 tsp dry
  • 1 t grated ginger or ½ tsp dry
  • 1 T cornstarch
  • ¼ cup water
  • 1 ½ - 2 lbs chicken breasts – cut in half length ways to speed cooking
  • 3 C broccoli florets
  • 1 C carrots sliced on diagonal
  • ¼ cup edamame shelled
  • Sesame seeds for garnish optional

Instructions

  • For the sauce:
  • In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, 2 tsp sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
  • For the chicken and vegetables:
  • Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  • Season each side of the chicken with salt and pepper then drizzle approximately half the sauce over the chicken coating well on both sides.
  • Cook in preheated oven for 20 minutes. Flip chicken and drizzle with more sauce.
  • Arrange the broccoli florets, carrots, & edamame in a single layer around the chicken. Drizzle with 1 teaspoon of sesame oil and teriyaki sauce and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
  • Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over brown rice, quinoa, or cauliflower rice and garnish with sesame seeds if desired.
  • Notes
  • **Cooking time may vary slightly depending on how thick your chicken pieces are.