Description
This Low-Carb Teriyaki Chicken & Veggies dish features tender chicken breasts and colorful vegetables tossed in a homemade teriyaki sauce, perfect for a quick and healthy meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 large carrots, sliced
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Fresh parsley or cilantro (for garnish)
- 1/4 cup soy sauce (or coconut aminos for lower sodium)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp erythritol (or monk fruit sweetener)
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tbsp arrowroot powder (or xanthan gum) + 1 tbsp water (for slurry)
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine soy sauce, rice vinegar, sesame oil, erythritol, minced garlic, and grated ginger. Simmer on low for 2–3 minutes. Add slurry (arrowroot powder mixed with water) and stir until the sauce thickens.
- On a large sheet pan, place the chicken, broccoli, and sliced carrots. Drizzle olive oil over the veggies and season them with salt and black pepper.
- Brush the chicken generously with the prepared teriyaki sauce. Save some sauce for drizzling after baking.
- Roast in the oven for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Before serving, drizzle the chicken and veggies with extra teriyaki sauce and garnish with fresh parsley or cilantro.
Notes
Marinate the chicken in the teriyaki sauce for added flavor. You can substitute shrimp or tofu for the chicken and add your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: teriyaki chicken, low-carb, healthy meal