Go Back

Mango Teriyaki Sheet Pan Chicken & Veggies {Whole 30 + Paleo}

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 5-6 skinless chicken thighs trimmed of visible fat
  • 4 cups broccoli florets
  • 3 red bell peppers cored and sliced into strips
  • 5 carrots sliced
  • Mango Teriyaki Sauce:
  • 2 cups chopped mango
  • 1/3 cup coconut aminos
  • 1/4 cup apple cider vinegar or coconut vinegar
  • 2 Tbsp. sesame oil
  • 1/2 tsp. ground ginger
  • 1/4 tsp. red pepper flakes
  • sesame seeds for sprinkling
  • mango chunks optional

Instructions
 

  • Preheat oven to 425 degrees.
  • Line a large baking sheet with foil. Spray with cooking spray and set aside.
  • Place broccoli, red pepper slices and carrots in a large bowl. Set aside.
  • Using a food processor, puree mango chunks. Combine with all other ingredients for teriyaki sauce in a bowl. Whisk until well mixed.
  • Place chicken thighs on foil lined sheet pan. Brush sauce over both sides of each chicken thigh, coating well.
  • Add remaining sauce to bowl of veggies and mix thoroughly. Spoon around chicken thighs in an single layer. Sprinkle with sesame seeds
  • Bake for 35 minutes, or until done. Serve with more mango chunks, if desired.
  • Enjoy!