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SERVES: 2 | ACTIVE TIME: 30 MIN
INGREDIENTS
- 2 (4-oz) organic boneless, skinless chicken breasts
- 2 cups sweet potatoes, cut into small cubes
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 2 Tbsp roasted cashews
Teriyaki Sauce:
- 1/4 cup tamari
- 2 Tbsp maple syrup
- 2 Tbsp water
- 1 Tbsp toasted sesame oil
- 2 Tbsp olive oil
- 1 Tbsp rice vinegar
- 2 garlic cloves, minced
PREPARATION
- Blend together teriyaki sauce ingredients in blender or food processors.
- Preheat oven to 400°F, chop veggies while oven heats. Be sure to chop sweet potato into small cubes.
- Line a sheet pan with parchment paper. Coat both sides of the chicken in half the sauce, then lay chicken out on sheet pan and bake for 15 minutes in the upper 1/3 of the oven.
- Remove chicken from oven (carefully!), add vegetables and cashews in a single layer around the chicken (use multiple sheet pans if needed).
- Coat veggies in remaining sauce, then bake for another 20 min until chicken is fully cooked and veggies are well browned. (Chicken is fully cooked when a meat thermometer inserted into the thickest part reads 165°F)
- Garnish with toasted sesame seeds if desired.
Like this recipe? Try this One Pan Rosemary Chicken with Vegetables next time!
