Express
Sheet Pan Foil-Packet Chicken Teriyaki
with carrots & broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Broccoli Florets
- 8 oz. Coin Cut Carrots
- 1½ fl. oz. Teriyaki Glaze
- 2 Green Onions
- ½ oz. Lightly Toasted Sesame Oil
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
- ½ tsp. Garlic Salt
- 1 tsp. Multicolor Sesame Seeds
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories380
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Carbohydrates25g
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Net Carbs18g
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Fat17g
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Protein35g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry and season both sides with garlic salt. -
2 Prepare the Foil Packet
Place a 12x18'' piece of foil on one half of prepared baking sheet.
Place carrots, ginger, white portions of green onions, soy sauce, 1 tsp. olive oil, and a pinch of salt on piece of foil. Toss to combine and spread into a single layer.Place chicken on top of carrots. Evenly top chicken with half the teriyaki glaze (reserve remaining for garnish).Close foil pouch around ingredients, pinching to seal the seams closed. -
3 Add the Broccoli
Place broccoli on empty side of sheet. Toss with half the sesame oil (remaining is yours to use as you please!), 1 tsp. olive oil, a pinch of salt, sesame seeds, and red pepper flakes (use less if spice-averse). Spread into a single layer on their side.
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4 Roast Vegetables and Chicken and Finish Dish
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.There will be a lot of steam in the foil packet. Use caution when opening to check the temperature.Carefully remove from oven and carefully open foil packet.To serve, top chicken with remaining teriyaki glaze. Garnish with green portions of green onions. Slice chicken, if desired. Bon appétit!
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