Sheet Pan Teriyaki Chicken
with Sweet Potatoes & Bok Choy
Cooking time
30 minutes
Servings
2/4
Calories
570 /serving
When everything is laid out on a sheet pan to bake, a good teriyaki glaze truly shines. But wait! There’s another piece to this all-in-one fun: cucumber salad tossed with ponzu sauce and sesame oil, for a cool, crisp counterpoint.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 2 Cucumbers
- 225g Baby bok choy
- 15ml Minced garlic
- 450g Sweet potatoes
- 15ml Toasted sesame oil
- 30ml Teriyaki glaze
- 30ml Ponzu lime sauce
- 9g Black & white sesame seeds
Contains: Sesame • Soy • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
3 g
Sodium
950 mg
Total Carb
59 g
Sugars
17 g
Protein
40 g
Fibre
9 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 min., until partially cooked.
Mise en place
- Meanwhile, remove the root ends of the bok choy; quarter lengthwise (cut into sixths if large).
- Medium-dice the cucumbers.
- In a small bowl, make the sauce by combining the teriyaki glaze, garlic, ⅔ of the sesame oil and ½ the ponzu.
Roast the chicken & finish the vegetables
- Pat the chicken dry. In a medium bowl, toss with ½ the sauce and S&P.
- In a second medium bowl, combine the bok choy, a drizzle of oil and S&P.
- When the sweet potatoes are partially cooked, add the chicken and bok choy. Drizzle with the remaining sauce.
- Roast, flipping halfway, 7 to 9 min., until the chicken* is cooked through and the vegetables are tender.
Make the cucumber salad
- Meanwhile, in a second small bowl, combine the cucumbers, remaining ponzu and sesame oil, and S&P.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Top with the cucumber salad.
- Garnish with the sesame seeds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
