Teriyaki Chicken Sheet Pan (Edit recipe)

If you like Teriyaki then you will love this Teriyaki Chicken Sheet Pan! The beauty of this dish is that any kind of side works well. Whether you are in the mood for potato wedges and green beans or a mix of carrots and Brussels, your the boss! I like to use chicken breast for this one but thighs also work well.

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	12 g
Carbohydrates:	38 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	926 mg
Fiber:	5 g
Sugars:	9 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 4-6

Ingredients

4 pieces with skin Chicken Breast, thighs will also work well
5 oz Noble Made Soy-Free Teriyaki Sauce
5 pieces Green Onion (Scallion), sliced
3 whole Russet Potatoes, large, scrubbed & cut in wedges
1 lb Green Beans
3 Tbsp Extra Virgin Olive Oil, divided
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Salt
1 tsp Smoked Paprika

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate chicken overnight in Teriyaki sauce
Preheat oven to 375°F.
Line a large rimmed pan with parchment paper
Place potatoes in a zip lock bag, add 2 tbsp of oil and all the spice, toss to coat
Place chicken on one side of pan and potatoes on the other
Roast 45 minutes
Toss green beans in remaining oil and sprinkle with salt and pepper
Make room next to potatoes
Sprinkle scallions all over pan
Roast another 15 minutes or until
beans are tender crisp
Enjoy this recipe by Penny's Primal!