Full of flavor, nutrient-dense veggies and satisfying protein. This One-Pan Teriyaki Chicken Veggie Bake is Whole30-friendly and perfect for weeknight dinners.
You ask, we listen!
In our private Facebook group (click here if you want to be part of it – we’d love to have you), we often ask what recipes the members of the group would like to see. Last week, I gave the members 5 possible blog-worthy recipes to vote for and this One-Pan Teriyaki Chicken Veggie Bake was their top choice…by quite a few votes!
We love one-pan recipes and we know you do, too.
This One-Pan Teriyaki Chicken Veggie Bake made with a simple homemade teriyaki sauce is easy to make, infused with asian flavors, and Whole30 friendly! Most homemade teriyaki sauces are made with soy sauce and a sweetener of some sort but you won’t find either of those ingredients in this recipe. I replaced the soy sauce and sweetener with coconut aminos and freshly squeeze orange juice and the results were on point. A Whole30 friendly Teriyaki Sauce for the win!
We have several simple and delicious Whole30 recipes that we’ll be sharing on the blog in the next few months as we gear up for our big Whole30 Recipes Instagram takeover in September. This takeover will put us in front of over 850,000 followers. A bloggers dream! We’re beyond excited to say the least!
But whether you’re on a Whole30 or not, this recipe is one you’ll want to try. It’s full of so much flavor, packed to the max with veggies and provides a good source of satisfying protein. It’s very similar to a teriyaki stir-fry but instead it’s baked. A MUST TRY recipe for sure.One-Pan Teriyaki Chicken Veggie Bake - a must try @whole30 recipe perfect for weeknight dinners! Click To Tweet
Forever fans of Pure Indian Foods Spices. Ginger Root was used in this recipe!
Serve it up over cauli-rice!
Serving it over a pile of cauli-rice is tasty way to keep it a Whole30 option, low-carb and adds another delicious texture. However, you can also serve it over regular rice if you’re not Whole30’ing and you really just love rice. You do YOU! For a little extra flavor, top this dish with toasted almonds, chopped cilantro and green onions.
A note about the cooking instructions:
As the recipe instructs, you’ll want to pre-cook the chicken for about 8 minutes before adding the veggies to the pan. This will increase the chances that the entire contents on the pan will cook properly and you’ll be able to take everything out of the oven at the same time. However, if the veggies or chicken gets done before the other, remove what’s done from the oven and continue to cook the rest.
I hope you enjoy this recipe as much as I have this past week!
PS: It makes for great leftovers!
For the Teriyaki (double if you’d like extra for dipping)
- 1/2 cup coconut aminos
- 1 orange, juiced
- 2 Tbsp. water
- 1 1/2 Tbsp. toasted sesame oil
- 1 Tbsp. rice vinegar
- 2 garlic cloves, minced (or 1 tsp. garlic powder)
- 1/2 tsp. ground ginger
- 1–2 Tbsp. tapioca or arrowroot starch (optional – for thickening)
For the Chicken & Veggies
- 1 1/2 lbs. chicken breast, sliced in half the long way
- 3–4 cups broccoli florets
- 8 oz. sugar snap peas (1 small bag)
- 2 medium carrots, peeled and sliced into 1/4–1/2 inch. coins
- 1 bell pepper, cut into strips
- 1 small red onion, sliced
- 1 cup mushroom slices
- 2 tbsp. toasted sesame seeds
- Cauliflower rice (store purchased or homemade)
- Sliced almonds, toasted (optional)
- Cilantro, chopped (optional)
- Preheat oven to 400℉ degrees.
- In a small sauce pan over medium high-heat, combine the teriyaki sauce ingredients. Bring to boil and reduce heat. Let simmer for 5-6 minutes until sauce has slightly thickened, stirring occasionally.
- While sauce is simmering, prepare veggies and chicken.
- Line a large sheet pan with parchment paper and add chicken. Season chicken with salt and pepper and lightly brush each piece with teriyaki sauce. Pre-bake chicken for 8 minutes. After 8 minutes, remove from oven. With a tongs, set chicken aside on a plate.
- Add all of the prepared veggies to the pan and toss veggies with about 1/4-1/3 cup of the teriyaki sauce (there should be extra sauce remaining) until all of the veggies are coated. You may need to use your hands. Make spaces for chicken within the sea of veggies, and add back to the pan. Brush chicken with teriyaki sauce and return to oven.
- Bake for 14-18 minutes or until chicken is cooked through and veggies are tender. Toss veggies half way through baking time. Baking time will depend on the thickness of chicken or cut of veggies. If chicken is cooked through (reaches an internal temp of 165 degrees) before veggies are tender, remove chicken, cover chicken with foil and allow veggies to continue to bake until they are tender or done to your liking.
- Once chicken and veggies are cooked through, remove from oven. Brush chicken with teriyaki sauce once again and then sprinkle everything with sesame seeds.
- Serve chicken and veggies over cauli-rice and top with toasted almonds and cilantro if desired. If you made a double batch of the teriyaki sauce, serve along the side for dipping or you can also serve with coconut aminos.
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- Serving Size: 1/6th of recipe
- Calories: 251
- Fat: 6 g
- Sodium: 442 mg
- Carbohydrate: 16 g
- (Fiber: 3 g
- Sugar: 9 g)
- Protein: 29 g
Drop us a comment below if you give this recipe a try!
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