Teriyaki chicken & veggie one pan meal!!

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces)
• 1 medium Red Onion (sliced thin)
• 1 large Bell Pepper (any color, sliced into strips)
• 1 piece Jalapeño (thinly sliced, seeds removed for less heat)
• 1 medium Zucchini (cut into half‑moon slices)
• 2 cloves Garlic (minced)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Chili Flakes
• to taste Salt
• to taste Black Pepper (freshly ground)
• 3 tbsp Coconut Aminos (gluten‑free soy sauce alternative)
• 2 tbsp Tamari (gluten‑free, adds depth)
• 1 tsp Sesame Oil (toasted, for aroma)
• 1 tbsp Honey (balances acidity, optional for strict low‑sugar)
• 1 tbsp Sriracha (adjust to heat preference)

Instructions

1. Prep the Vegetables

   Slice the red onion, bell pepper, jalapeño (seeds removed), and zucchini. Mince the garlic.

   Time: PT5M

2. Season the Chicken

   Place the chicken pieces in the mixing bowl and sprinkle with garlic powder, onion powder, chili flakes, salt, and pepper. Toss to coat evenly.

   Time: PT3M

3. Make the Teriyaki Glaze

   In a small cup combine coconut aminos, tamari, sesame oil, honey, and sriracha. Stir until honey dissolves.

   Time: PT2M

4. Combine All Ingredients

   Add the sliced vegetables and minced garlic to the bowl with the chicken. Pour the teriyaki glaze over everything and toss gently to coat.

   Time: PT3M

5. Bake

   Spread the mixture in a single layer on the prepared baking sheet. Bake in a pre‑heated oven at 400°F for 15‑20 minutes, stirring halfway through.

   Time: PT20M

   Temperature: 400°F

6. Serve

   Remove from oven, let rest 2 minutes, then serve hot. Garnish with extra sriracha or chopped green onions if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

12g

Fiber

4g