Sheet Pan Teriyaki Chicken
Sheet pan teriyaki chicken makes for a quick and easy low carb dinner. Toss in your chicken, some bell peppers and broccoli to a sheet pan, brush with a sugar free teriyaki sauce and bake! Serve over cauliflower rice for a simple keto dinner the family will love.
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Keto Teriyaki Sauce Ingredients
- 1/3 cup soy sauce or liquid aminos
- 2 tablespoons avocado oil
- 2 tablespoons golden sweetener
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon tomato paste
- 1/2 teaspoon grated ginger or 1/4 teaspoon powdered ginger
- 1/2 teaspoon arrowroot powder
Chicken And Vegetables Ingredients
- 1.5 pounds chicken thighs or chicken tenders
- 1 orange bell pepper, chopped
- 2 cup broccoli florets
- 4 oz mushrooms, quartered
Sheet Pan Teriyaki Chicken Directions
Prepare keto teriyaki sauce
To a small bowl, whisk together soy sauce or liquid aminos, avocado oil, golden monkfruit sweetener, apple cider vinegar, garlic, tomato paste, ginger and arrowroot powder. Set aside.
Marinade chicken, optional
Add chicken to a ziploc bag or bowl. Pour in teriyaki sauce and mix to coat. Place in the refrigerator to marinade at least 6-8 hours. This step is optional but yields the most teriyaki flavor in the chicken. Add marinated chicken, bell pepper, broccoli and mushrooms to a foil covered rimmed baking sheet.
Bake on a sheet pan
Pour over remaining teriyaki sauce to coat vegetables and chicken. Bake at 375 degrees for 17-20 minutes or until chicken teriyaki is cooked through.