Sheet Pan Citrus Teriyaki Chicken

Sheet Pan Citrus Teriyaki Chicken

By Stephanie Grasso, RD
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 3

Ingredients

Marinade

  • 1/2 cup freshly squeeze Sunkist® Cara Cara orange juice
  • 1/2 cup teriyaki sauce
  • 1/2 tablespoon orange zest
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 tablespoon honey
  • salt to taste

Citrus Teriyaki Chicken

  • 6 chicken tenderloins (~1 lb)
  • 1 red bell pepper, chopped
  • 1/3 red onion, sliced
  • 1 zucchini, chopped
  • 4 ounces broccoli florets
  • 4 ounces cauliflower florets 
  • 1 tablespoon sesame seeds
  • 1 Sunkist® Cara Cara orange, sliced

Directions

Marinade

  1. Combine teriyaki sauce, orange juice, orange zest, ginger, garlic powder, honey and salt.
  2. Whisk until all ingredients are combined.

Citrus Teriyaki Chicken

  1. Preheat oven to 350 degrees F.
  2. In a separate bowl, combine chicken and vegetables. Pour half of the marinade and toss mixture until evenly coated.
  3. 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.
  4. Pour remaining marinade over mixture. Top with sesame seeds.

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