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High Protein Sheet Pan Teriyaki Chicken & Roasted Rainbow Carrots – LOW CAL

Sheet Pan Teriyaki Chicken & Roasted Rainbow Carrots – LOW CAL

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Course: Main Meals
Keyword: Week 9
Cooking Method: Oven, Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 418kcal



  • ¾ lb rainbow carrots or regular carrots if large sliced down the middle
  • 1 tsp salt
  • 1 tbsp curry powder
  • tsp olive oil
  • 1 tsp sesame seeds
  • 1 tsp tahini



  • START by preparing the teriyaki sauce for the chicken: Combine the gluten-free soy sauce, brown sugar Swerve, garlic powder, minced ginger, and water in a small saucepan and bring to a simmer. Stir in xanthan gum and mix well. Simmer for 1 minute then remove from heat and let cool. Marinate the chicken thighs in the teriyaki sauce for several hours or (even better) overnight.
  • PREHEAT oven to 400°F. Scrub the carrots well (no need to peel) and place on a baking sheet lined with foil. Brush the carrots with olive oil, sprinkle with salt and curry powder, and brush again until well coated.
  • PLACE the chicken thighs on a foil lined baking sheet and roast everything for 35 minutes. Remove from the oven and drizzle the carrots with the tahini. Sprinkle 1 tbsp sesame seeds over the chicken and 1 tbsp over the carrots. Per


Calories: 418kcal | Carbohydrates: 23g | Protein: 41g | Fat: 22g | Fiber: 6g | Net Carbs: 17g