3medium carrotspeeled and chopped into 1/2 inch half moons
2medium zucchinichopped into 1/2 inch chunks
1TBSavocado oil
½tspsalt
Instructions
Marinade
Combine all of the chicken marinade ingredients in a gallon size ziploc bag; close the bag and mix the ingredients together.
Place the diced chicken in the ziploc bag and marinate for at least 30 minutes but preferably overnight.
When you are ready to assemble the sheet pan, pull out the chicken to allow it to come to room temperature.
Sheet Pan Chicken and Veggies
Preheat the oven to 400 degrees.
Prep the veggies if you have not already done so. The goal is to make the veggies all about the same size so that they are all cooked through at the same time.
Toss the veggies together with the avocado oil and salt.
Evenly distribute the chicken and veggies on 1-2 parchment lined sheet pans.
Roast in the oven for 12 minutes, or until the vegetables are tender and the chicken is cooked through. While the sheet pans are roasting, prepare the teriyaki glaze.
After 12 minutes, remove the sheet pans from the oven and switch the oven to broil.
Brush the teriyaki glaze over all of the chicken and veggies on the sheet pans.
Return the sheet pans to the bottom rack of the oven (this is important so you don’t burn the parchment or the teriyaki glaze) and broil for 3 minutes.
Remove from the oven and enjoy by itself or over rice or noodles.
Teriyaki Glaze
Combine all of the ingredients for the teriyaki glaze in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
Reduce the heat and simmer for approximately 8 minutes, or until the mixture reaches a glossy, thicker consistency.