SHEET PAN CITRUS TERIYAKI CHICKEN

Maggie Michalczyk, RD

Number of servings

MARINADE Ingredients

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

CITRUS TERIYAKI CHICKEN Ingredients

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

PREP TIME

Cooking: 30 minutes

Preparation: 10 minutes

Directions

  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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