Teriyaki Chicken Sheet Pan
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.
Ingredients
- 4 pieces4 pieces4 pieces with skin Chicken Breast, thighs will also work well
- 5 oz5 oz5 oz Noble Made Soy-Free Teriyaki Sauce
- 5 pieces5 pieces5 pieces Green Onion (Scallion), sliced
- 3 whole3 whole3 whole Russet Potatoes, large, scrubbed & cut in wedges
- 1 lb1 lb1 lb Green Beans
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil, divided
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 tsp1 tsp1 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!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Whole30This 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 |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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