Teriyaki Chicken Sheet Pan (Edit recipe)

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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.

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

10

Serves: 4-6

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Ingredients

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

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About This Recipe

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
Sugar Alcohol:0 g
Calculated for total recipe.
Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Whole30

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