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Teriyaki Chicken Sheet Pan

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

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.


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.


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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