Sheet Pan Teriyaki Chicken & Veggies
A simple and delicious one-pan meal featuring teriyaki chicken and vibrant roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Gluten-free
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 red onion, cut into wedges
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- Optional garnishes: sesame seeds, chopped green onions, red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chicken pieces with teriyaki sauce, ginger, garlic, and sesame oil until well coated.
- Spread the marinated chicken evenly on the sheet pan.
- Arrange broccoli florets, bell peppers, carrots, and red onion around the chicken, making sure everything has space and isn’t overcrowded.
- Drizzle any remaining teriyaki sauce over the veggies for extra flavor.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Sprinkle sesame seeds, chopped green onions, or red pepper flakes before serving for an extra burst of flavor and visual appeal.
Notes
For extra crispy ends, consider broiling the dish for the last 2-3 minutes of cooking. Feel free to experiment with different veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 80mg
Find it online: https://sousviderecipe.com/sheet-pan-teriyaki-chicken-veggies/