Sheet Pan Chicken Thighs with Broccoli & Carrots

Servings: 4 | Prep: 10 min | Cook Time: 40 min

INGREDIENTS

• 1 lb. Chicken thighs

• 2 Broccoli crowns, cut into bite size pieces

• 4-5 large Carrots, sliced

• no added sugar teriyaki sauce

• 2 tbsp. Olive oil

• Salt and pepper

• Jasmine rice, cooked (optional)

This Sheet Pan Chicken Thighs with Broccoli & Carrots was a hit in our house. EVERYONE loved it!

DIRECTIONS

1. Preheat the oven to 400 degrees. Prepare a baking sheet. Place the chicken thighs on the prepared sheet. Pat the thighs dry. Brush with teriyaki sauce.

2. Toss the carrots with 1 tbsp. Olive oil, salt and pepper. Bake for 15-20 minutes. Toss the broccoli with the other 1 tbsp. Olive oil, salt and pepper.

3. Remove the chicken and carrots from the oven. Flip the carrots. Add the broccoli to the sheet pan.

4. Brush the chicken thighs with a little more teriyaki sauce. Place back in the oven a bake for an additional 15-20 minutes or until the internal temperature of the chicken is 165 degrees.

5. Serve over rice (optional)! Enjoy!


NUTRITION: Calories: 366 kcal | Fat: 26g | Carbohydrates: 12g | Sugar: 4.5g | Fiber: 3.5g | Protein: 21g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

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