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
- 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
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.
**Cooking time may vary slightly depending on how thick your chicken pieces are.