Sheet Pan Citrus Teriyaki Chicken
By Stephanie Grasso, RD
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
Sheet Pan Citrus Teriyaki Chicken
By Stephanie Grasso, RD
Number of servings
Marinade ingredients
- .5 cup freshly squeeze Sunkist® Cara Cara orange juice
- .5 cup teriyaki sauce
- .5 tablespoon orange zest
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon honey
- salt to taste
Citrus Teriyaki Chicken ingredients
- 6 chicken tenderloins (~1 lb)
- 1 red bell pepper, chopped
- .333 red onion, sliced
- 1 zucchini, chopped
- 4 ounces broccoli florets
- 4 ounces cauliflower florets
- 1 tablespoon sesame seeds
- 1 Sunkist® Cara Cara orange, sliced
Marinade
Directions
- Combine teriyaki sauce, orange juice, orange zest, ginger, garlic powder, honey and salt.
- Whisk until all ingredients are combined.
Citrus Teriyaki Chicken
Directions
- Preheat oven to 350 degrees F.
- In a separate bowl, combine chicken and vegetables. Pour half of the marinade and toss mixture until evenly coated.
- Spread mixture on baking sheet evenly. Garnish chicken using sliced oranges. Bake in oven for 24 minutes (flip halfway through). Continue cooking until chicken and vegetables are tender.
- Pour remaining marinade over mixture. Top with sesame seeds.
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