Description
A comforting sheet pan recipe featuring teriyaki chicken and colorful vegetables, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large head broccoli, cut into florets (about 3 cups)
- 2 medium bell peppers, seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch rounds
- 1 medium red onion, cut into wedges
- 1 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- Optional: sesame seeds, green onions, red pepper flakes for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and lightly oil it.
- In a large bowl, whisk together teriyaki sauce, sesame oil, grated ginger, and minced garlic.
- Add chicken pieces to the bowl and toss to coat. Let sit while preparing vegetables (5–10 minutes).
- Spread broccoli, bell peppers, carrot rounds, and onion wedges on the baking sheet in a single layer. Drizzle with oil and season with salt and pepper. Toss to coat and arrange evenly.
- Nestle marinated chicken pieces among the vegetables and pour any remaining marinade over the pan.
- Roast for 20–25 minutes, stirring halfway through. If desired, broil for 1–2 minutes at the end.
- Ensure chicken reaches 165°F (74°C) and vegetables are tender-crisp. Remove from oven and toss with reserved sauce if using.
- Let rest for 3–5 minutes, then garnish and serve.
Notes
Use low-sodium teriyaki for less sodium. For vegan options, use extra-firm tofu. Avoid overcrowding the pan for better roasting results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 690
- Sugar: 25g
- Sodium: 900mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 63g
- Cholesterol: 170mg