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Jul 30, 2017 By Stacie Hassing

One-Pan Teriyaki Chicken Veggie Bake

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Full of flavor, nutrient-dense veggies and satisfying protein. This One-Pan Teriyaki Chicken Veggie Bake is Whole30-friendly and perfect for weeknight dinners.

One-Pan Teriyaki Chicken Veggie Bake

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!

One-Pan Teriyaki Chicken Veggie Bake

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

One-Pan Teriyaki Chicken Veggie Bake

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.

One-Pan Teriyaki Chicken Veggie Bake

I hope you enjoy this recipe as much as I have this past week!

PS: It makes for great leftovers!

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Let's Get Cookin'

One-Pan Teriyaki Chicken Veggie Bake

Full of flavor, nutrient-dense veggies and satisfying protein. This One-Pan Teriyaki Chicken Veggie Bake that’s made with a simple homemade teriyaki sauce is Whole30-friendly and perfect for weeknight dinners.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5-6 servings 1x
  • Category: Entree | Whole30
Print Recipe
★★★★★ 5 from 2 reviews

Ingredients

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)

Instructions

  1. Preheat oven to 400℉ degrees.
  2. 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.
  3. While sauce is simmering, prepare veggies and chicken.
  4. 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.
  5. 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.
  6. 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.
  7. Once chicken and veggies are cooked through, remove from oven. Brush chicken with teriyaki sauce once again and then sprinkle everything with sesame seeds.
  8. 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.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 251
  • Sugar: 9 g
  • Sodium: 442 mg
  • Fat: 6 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 29 g

Drop us a comment below if you give this recipe a try!

Pin now, make later!

Full of flavor, nutrient-dense veggies and satisfying protein. This One-Pan Teriyaki Chicken Veggie Bake that's made with a simple homemade teriyaki sauce is Whole30-friendly and perfect for weeknight dinners. Whole30 | Gluten-free | Dairy-free | Paleo | https://therealfoodrds.com/one-pan-teriyaki-chicken-veggie-bake/

 


This post may contain affiliate links which won’t change your price but will share some commission.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Eydie says

    August 28, 2017 at 6:00 am

    The 9 grams of sugar are ok on Whole 30? Where are they from?

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:22 pm

      Yes, it is 9 grams of natural sugars from the veggies and coconut aminos. So you’re all good! 🙂

      Reply
  2. G says

    January 4, 2018 at 8:54 pm

    Made this for my family tonight and we all loved it!!! My young boys even complimented it. I’m so happy that I tried this recipe. Didn’t change a thing, did it exactly as the recipe said, or maybe I did go heavy on the veggies because I ended up splitting it into 2 pans which left me with LEFTOVERS! Can’t wait to have it all again! I did chop all the veggies myself but thought that if someone had less time they could easily buy chopped veggies from the store. Trader Joe’s has a lot of prepped ones and a salad bar would have a lot of these as well.

    ★★★★★

    Reply
  3. Alex says

    July 16, 2018 at 10:36 am

    This looks amazing, but I am allergic to coconut. Is there a possible substitute?

    Reply
    • Jessica Beacom says

      July 18, 2018 at 9:27 pm

      Thanks, Alex!

      If you’re not opposed to the use of soy then you can substitute tamari for the coconut aminos. Just use 1/4-1/3 cup tamari and use water to make up for the remaining 1/2 cup otherwise your sauce will be too salty.

      Reply
  4. Roxie S. says

    February 15, 2019 at 7:48 pm

    Made this tonight! The process was hampered by the fact that I tried to put too much food on the baking sheet and therefore slowed the cooking process. I also ruined the sauce by using too much arrowroot powder… it turned into glue! If I hadn’t used all my coconut aminos, I would’ve started over. Ah, well. I’ll try again! The taste and the colors were beautiful, though! 😉

    ★★★★★

    Reply
    • Jessica Beacom says

      February 16, 2019 at 3:43 pm

      Hi Roxie,

      So sorry to hear of your kitchen mishaps – we have those days, too!

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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