Low Carb Teriyaki Chicken Sheet Pan

Hello sheet pan meals! How we love you! Not only do you help us get delicious food on the table quickly, you also help reduce the number of dirty dishes that pile up in the sink. And that’s something we can all appreciate, am I right?

This Teriyaki Chicken Sheet Pan will likely become a favorite in your menu rotation. It has all of the delicious flavors of your favorite takeout, but without any of the ingredients that you don’t want (like gluten, refined sugar, and MSG). Plus, it’s easy. I’m guessing you might already have most, if not all, of the ingredients needed in your pantry!

In order to keep this recipe keto and low-carb, I use sugar-free honey or maple syrup in it. My favorite brands are:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

• Lakanto Sugar Free Maple Syrup

The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other three are really gentle on your stomach. All 4 brands will work great in this recipe.

NOTE: To make this recipe Paleo: use Real Honey and omit the stevia extract or monk fruit extract. Use Coconut Aminos option instead of gluten free soy sauce.

Low Carb Teriyaki Chicken Sheet Pan

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Author: Brittany Angell

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M

Ingredients

Teriyaki Chicken Sheet Pan

• Bone-In Chicken Thighs
• 4 heads of Broccoli, chopped
• 2 Bell Peppers
• 4 oz bag Baby Carrots
• 1 Yellow Onion, thickly sliced
• 2 Tbsp Mild Tasting Oil (like avocado oil)

Teriyaki Sauce

• 3/4 Cup Coconut Aminos or gluten free Soy Sauce
• 2 1/4 tsp Worcestershire Sauce
• 3 tsp Mild Tasting Oil (like avocado oil or refined coconut oil)
• 1/2 tsp Garlic Powder
• 1/2 Cup Sugar-Free Honey or Sugar-Free Maple Syrup (see note above for my top brands!)
• 1/2 Tsp Stevia Extract or Monkfruit Extract
• 3 Tbsp Grated Fresh Ginger
• 1 Tsp Tapioca Starch. (Note if you are trying to keep carbs as low as possible you can omit this, as long as you are using one of the sugar free honey recipes as they will help thicken the sauce!).
• Sesame Seeds for serving

Instructions

1. Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
2. Use a small pot on medium low heat for the teriyaki sauce. Whisk the coconut aminos, worcestershire, avocado oil, garlic powder, honey, stevia, and ginger together. Once everything is mixed, whisk in the tapioca starch to avoid clumps (also make sure the sauce isn’t too hot for the starch to avoid clumps).
3. Place the chicken thighs, carrots, and onions on the sheet pan and season each thigh with a pinch of salt before drizzling 1 Tbsp of the teriyaki sauce over the chicken. Drizzle 2 Tbsp of Avocado oil over the carrots and onions, along with some of the teriyaki sauce. Set the remaining teriyaki sauce aside for later.
4. Cook the chicken in the oven for 25 to 30 minutes or until the skin begins to turn golden brown. Once the chicken is done, add the bell peppers, garlic, and broccoli to the pan and drizzle with the remaining teriyaki sauce. Place back into the oven for another 10 to 15 minutes.
5. Remove the pan from the oven and drizzle the remaining teriyaki sauce over everything. Sprinkle the sesame seeds over the chicken and vegetables right before serving. If you have leftovers, store in a sealed container in the fridge for up to 1 week.