Keto 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."

key ingredient

Keto Teriyaki

INGREDIENTS:

Keto Teriyaki Sauce Ingredients – soy sauce or liquid aminos – avocado oil – golden sweetener – apple cider vinegar – clove garlic, minced – tomato paste – grated ginger or powdered ginger – arrowroot powder

INGREDIENTS:

Chicken And Vegetables Ingredients – chicken thighs or chicken tenders – orange bell pepper, chopped – broccoli florets – mushrooms, quartered

Sheet Pan Teriyaki Chicken

Yield

6 Servings

PROTEIN

19.2g

Time

35 Minutes

TOTAL CARBS

5.1g

1. 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.

Prepare keto teriyaki sauce

2. 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.

Marinade chicken, optional

3. 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.

Bake on a sheet pan

Visit KetoFocus for more Tips and Notes for making the BEST Keto Sheet Pan Teriyaki Chicken!

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Enjoy!

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