Teriyaki Chicken Sheet Pan

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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If you like Teriyaki then you will love this Teriyaki Chicken Sheet Pan! The beauty of this dish is that any kind of side works well. Whether you are in the mood for potato wedges and green beans or a mix of carrots and Brussels, your the boss! I like to use chicken breast for this one but thighs also work well.

INGREDIENTS

4 bone in chicken breast

5 oz Soy Free Teriyaki, I like Thrive Market No Soy Teriyaki

5 scallions, sliced

3 large russet potatoes, cut in wedges

1 lb fresh green beans

3 tbsp olive oil, divided

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Marinate chicken overnight in Teriyaki sauce

Preheat oven to 375˚

Line a large rimmed pan with parchment paper

Place potatoes in a zip lock bag, add 2 tbsp of oil and all the spice, toss to coat

Place chicken on one side of pan and potatoes on the other

Roast 45 minutes

Toss green beans in remaining oil and sprinkle with salt and pepper

Make room next to potatoes

Sprinkle scallions all over pan

Roast another 15 minutes or until

beans are tender crisp

Enjoy this recipe by Penny's Primal!

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