🥢 Low-Carb Teriyaki Chicken & Veggies One-Pan Meal (WW-Friendly)

Looking for a healthy, satisfying dinner that doesn’t leave you with a sink full of dishes? This Low-Carb Teriyaki Chicken & Veggies One-Pan Meal is a total game-changer. With tender chicken, colorful roasted veggies, and a sweet-savory homemade teriyaki sauce, this dish delivers serious flavor without derailing your wellness goals.

Whether you’re following Weight Watchers, keeping things low-carb, or just love a simple and wholesome dinner, this meal checks all the boxes. Even better? It comes together on a single sheet pan—so cleanup is a breeze!

🛒 Ingredients

For the Chicken & Veggies:

• 4 boneless, skinless chicken breasts (approx. 6 oz each)

• 2 tbsp olive oil (divided)

• 1 medium zucchini, sliced into rounds

• 1 bell pepper (any color), cut into strips

• 1 medium onion, sliced into thin wedges

• 1 cup broccoli florets

• 1 medium carrot, thinly sliced

• 2 garlic cloves, minced

• Salt and pepper to taste

• 1 tbsp sesame seeds (optional, for garnish)

• Fresh cilantro or green onions (optional, for garnish)

For the Homemade Teriyaki Sauce:

• 1/4 cup reduced-sodium soy sauce (or tamari for gluten-free)

• 1/4 cup water

• 2 tbsp apple cider vinegar (or rice vinegar)

• 2 tbsp sugar-free maple syrup or monk fruit sweetener

• 1 tsp ground ginger (or freshly grated)

• 2 tsp garlic powder

• 1/2 tsp sesame oil (optional)

• 1 tbsp cornstarch (or arrowroot powder)

• 2 tbsp cold water (for slurry)

🍽️ Tools You’ll Need:

• Large sheet pan

• Mixing bowls

• Small saucepan

• Knife & cutting board

• Whisk

• Basting brush (optional)

• Measuring cups/spoons

• Tongs or spatula

👩‍🍳 Instructions

1. Make the Teriyaki Sauce

• In a small saucepan, combine soy sauce, water, vinegar, sweetener, ginger, garlic powder, and sesame oil.

• Bring to a gentle simmer.

• Whisk together cornstarch and cold water to form a slurry, then add to the saucepan.

• Cook 2–3 minutes, whisking, until sauce thickens.

• Remove from heat and set aside.

2. Prep the Veggies

• Preheat oven to 400°F (200°C).

• Slice all veggies and toss them in a bowl with 1 tbsp olive oil, salt, and pepper.

3. Prep the Chicken

• Season chicken breasts with salt, pepper, and a drizzle of olive oil. (Optional: add garlic or onion powder.)

4. Assemble on a Sheet Pan

• Place chicken in the center of the sheet pan.

• Surround with the seasoned veggies.

5. Roast

• Bake for 20–25 minutes, or until chicken is cooked through (internal temp of 165°F / 74°C).

• Vegetables should be tender and slightly caramelized.

6. Glaze

• Remove pan from oven.

• Generously brush chicken with teriyaki sauce. Optional: drizzle some sauce on the veggies too.

7. Final Bake

• Return pan to oven for 3–5 minutes to allow sauce to caramelize slightly.

8. Serve & Garnish

• Slice chicken and serve with roasted veggies.

• Top with sesame seeds and fresh herbs, if desired.

🧮 Nutritional Breakdown (Per Serving – Serves 4)

• Calories: 325

• Fat: 14g

• Protein: 39g

• Total Carbs: 18g

• Fiber: 5g

• Net Carbs: 13g

• Sugar: 7g

• Sodium: 790mg

• WW SmartPoints: Points may vary based on plan; check your app for the most accurate tracking.