"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."
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.
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.
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.