One-Pan Keto Teriyaki Chicken Dinner Recipe

Teriyaki sauce

• 236 ml (1 cup) water
• 60 ml (1/4 cup) liquid aminos or soy sauce
• 13 grams (1 TBS) brown sugar substitute (brown monk fruit works well)
• 15 grams (1 TBS) keto maple syrup (choose your preferred low-carb brand)
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp xanthan gum or preferred keto thickener

Chicken and vegetables

• 12 oz frozen chopped broccoli, unthawed
• 1 med red bell pepper, chopped
• 30 ml (2 TBS) olive oil
• 2 lbs boneless chicken thighs

• Preheat the oven to 425°F (220°C). Lightly grease a 3-quart casserole dish. In a medium bowl whisk together the water, liquid aminos (or soy), brown sugar substitute, keto maple syrup, ground ginger, garlic powder and xanthan gum until smooth and well combined. Set the sauce aside.
• In a large bowl combine the frozen broccoli, chopped red pepper and olive oil. Season the vegetables with a bit of ground ginger, garlic powder and onion powder, then toss so everything is evenly coated.
• Spread the seasoned vegetables across the bottom of the prepared casserole dish. Arrange the boneless chicken thighs on top and sprinkle with additional seasoning if desired. Pour about 1 3/4 cups of the teriyaki sauce over the chicken, reserving the remainder for serving. Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Remove from the oven and let rest for 5 minutes. Serve the chicken and vegetables over your preferred keto rice substitute. Drizzle with the reserved teriyaki sauce if desired.