SHEET PAN TERIYAKI CHICKEN 🍗🥦🍚 Tonight’s dinner is quick, healthy, and tastes just like takeout! 🍽️ This recipe is from my new meal planning app, Planned which has over 250 high-protein, healthy meals to help make healthy eating delicious and stress-free! 🙌 This recipe makes 3-4 servings: What you need: - 1 cup rice - 2 cups water - 1/2 cup soy sauce or coconut aminos - 2 tbsp honey - 2 tbsp rice vinegar (I forgot to say this in the video!) - 1 tsp sesame oil - 2 tsp minced garlic - 2 tsp tsp minced ginger - 1/2 tbsp cornstarch - 1 tbsp water - 4 cups broccoli florets - 1 tbsp olive oil - 6-8 boneless, skinless chicken thighs - Sesame seeds & diced green onions How to make it: - Preheat oven to 400F. - Add rice and water to a saucepan, cover with a lid, and bring to a boil. Once it is boiling, turn heat down to low and simmer until the water is absorbed (or use a rice cooker). - In a small saucepan combine soy sauce, honey, rice vinegar, sesame oil, garlic and ginger and bring to a boil. - Turn the heat down to a simmer. Mix together cornstarch and water until smooth, then slowly add to the saucepan while whisking the sauce. Simmer for 2-3 mins whisking often until the sauce thickens. Remove from heat and set aside. - Pour 1/3 of the teriyaki sauce into a small bowl to save for later. - Add broccoli florets to a large sheet pan and toss in 1 tbsp olive oil. Drizzle on about 1/3 the teriyaki sauce and toss to coat. Push to one side of the pan. - Add chicken thighs and spoon the last 1/3 of the teriyaki sauce over the top. - Bake for 30-35 mins, tossing the broccoli and flipping the chicken halfway. Once the chicken is fully cooked remove from oven and sprinkle with sesame seeds. - Serve over rice, garnish with green onion and the remaining teriyaki sauce and enjoy! 🫶
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