Serves: 3–4
Protein: ~35–45 g per serving
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
- ½ cup pineapple chunks, drained
- ¼ cup teriyaki sauce (use low-sugar for higher protein focus)
- ¼ cup honey
- 1 tbsp olive oil
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- ½ tsp ground ginger (optional)
- Salt & black pepper, to taste
Veggies (choose 2–3):
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 cup zucchini or snap peas
- ½ red onion, sliced
Optional garnish: sesame seeds, green onions
Instructions
- Preheat oven to 400°F (205°C). Line a large sheet pan with parchment paper or foil.
- In a bowl, whisk together teriyaki sauce, honey, olive oil, garlic, and ginger.
- Add sliced chicken and toss until well coated.
Tip: Let it marinate 10–15 minutes if you have time. - Spread chicken evenly on the sheet pan.
- Add vegetables and pineapple around the chicken. Lightly season veggies with salt and pepper.
- Bake for 18–22 minutes, stirring halfway, until chicken is fully cooked and veggies are tender.
- Optional: Broil for 2–3 minutes at the end for caramelized edges.
- Garnish with sesame seeds or green onions if desired.
High-Protein Tips
- Use extra chicken breast (up to 1½ lbs) for even more protein
- Serve over cauliflower rice or high-protein rice
- Add a side of edamame or Greek yogurt slaw
Approximate Nutrition (per serving, 4 servings)
- Protein: 35–45 g
- Calories: ~350–420
- Carbs: Moderate (from honey & pineapple)
- Fat: Low–moderate
