Whole30 Teriyaki Chicken Sheet Pan
Chop the carrots, zucchini, onions and drain pineapples.
The sauce: coconut aminos, sesame seed oil, oj and pineapple juice, garlic and ground ginger
Heat together in a saucepan. Once combined add arrowroot or tapioca flour to thicken.
Add the chicken breast to a Sheet Pan and top with half the teriyaki sauce. Bake on 400 for 15 mins
Remove chicken from oven and add all the veggies around the chicken. Pour rest of sauce over veggies
Add back to the 400F oven for 15-20 mins or until veggies are tender
Remove from oven and sprinkle for sesame seeds and green onions. Serve over cauliflower rice. Enjoy!
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