Whole 30 sheet pan dinners

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For the Teriyaki (double if you’d like extra for dipping)
1/2 cup coconut aminos
1 orange, juiced
2 Tbsp. water
1 1/2 Tbsp. toasted sesame oil
1 Tbsp. rice vinegar
2 garlic cloves, minced (or 1 tsp. garlic powder)
1/2 tsp. ground ginger
1-2 Tbsp. tapioca or arrowroot starch (optional – for thickening)
For the Chicken & Veggies
1 1/2 lbs. chicken breast, sliced in half the long way
3-4 cups broccoli florets
8 oz. sugar snap peas (1 small bag)
2 medium carrots, peeled and sliced into 1/4-1/2 inch. coins
1 bell pepper, cut into strips
1 small red onion, sliced
1 cup mushroom slices
2 tbsp. toasted sesame seeds
Cauliflower rice (store purchased or homemade)
Sliced almonds, toasted (optional)
Cilantro, chopped (optional)