One Pan Teriyaki Chicken


One Pan Teriyaki Chicken

Servings 2
Cook Time 40 minutes


  • 283 grams Chicken Breast
  • 2 cups Broccoli (chopped into florets)
  • 2 Carrots (medium, sliced on the diagonal)
  • 2 cups Snap Peas
  • 2 tbsps Coconut Aminos
  • 2 tbsps Sesame Oil
  • ½ 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.
Like 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.
Fat   20g
Saturated   3g
Trans   0g
Polyunsaturated   8g
Monounsaturated   7g
Carbs   47g
Fiber   8g
Sugar   30g
Protein   38g
Cholesterol   103mg
Sodium   414mg
Potassium   1281mg
Vitamin A   11577IU
Vitamin C   120mg
Calcium   177mg
Iron   3mg
Vitamin D   1IU
Vitamin E   3mg
Vitamin K   145μg
Thiamine   0.4mg
Riboflavin   0.5mg
Niacin   16mg
Vitamin B6   1.7mg
Folate   131μg
Vitamin B12   0.3μg
Phosphorous   467mg
Magnesium   113mg
Zinc   2mg
Selenium   38μg
Calories: 505kcal
Course: Lunch/Dinner
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