Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep (no sesame)

INGREDIENTS:
Teriyaki Sauce

• ¼ cups tamari sauce
• 5 tablespoons honey
• 1 freshly squeezed clementine juice (or orange)
• 4 garlic cloves minced
• 1 tsp mirin
• 1 tablespoon flour or cornstarch
• 3-4 tablespoons water

Chicken and Veggies

• avocado oil
• salt and black pepper to taste
• 6 thin boneless skinless chicken breasts or slice regular chicken breasts in half
• 4 heads broccoli
• 3 carrots chopped
• 1 cup edamame beans
• 1/2 pineapple chunks
• green onions garnish

INSTRUCTIONS:

• Heat your oven up to 400F.

Teriyaki Sauce

1. In a sauce pan, bring to a boil the tamari sauce, honey, juice from the clementines, garlic, water, and a bit of flour to thicken the sauce. 

Chicken and Veggies

1. In one sheet pan, place a large sheet of parchment paper and put your chicken on half of it. Pour your sauce (save some for later to drizzle if you would like) onto the chicken and then fold the parchment paper over the chicken. Fold the edges in to make an envelope. Put it into the oven.
2. In a bowl, toss your broccoli and carrots with oil, salt, and pepper. Place broccoli, carrots, edamame beans, and pineapple evenly onto your second sheet pan and put it into the oven.
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