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–+ servings

Sheet Pan Teriyaki Chicken with Veggies

A delicious and easy one-pan meal featuring tender teriyaki chicken and colorful vegetables, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: main dish
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1/2 cup teriyaki sauce store-bought or homemade
  • 1 tablespoon olive oil for cooking
Vegetables
  • 2 cups broccoli florets fresh or frozen
  • 1 cup bell pepper sliced, any color
  • 1 cup carrots sliced
  • 1 cup snap peas trimmed
Garnish
  • 2 tablespoons sesame seeds for topping
  • 2 scallions sliced for garnish

Method
 

Prepare the Marinade
  1. In a mixing bowl, combine the teriyaki sauce and olive oil. Add the chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
Preheat the Oven
  1. Preheat your oven to 400°F (200°C).
Prepare the Vegetables
  1. On a sheet pan, arrange the broccoli, bell pepper, carrots, and snap peas. Drizzle with a little olive oil and season with salt and pepper. Toss to combine.
Combine Chicken and Veggies
  1. Add the marinated chicken to the sheet pan with the vegetables, spreading everything out in a single layer.
Bake
  1. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish and Serve
  1. Remove from the oven, sprinkle with sesame seeds and sliced scallions. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gFiber: 4gSugar: 6g

Notes

For a spicier version, add red pepper flakes to the marinade or toss in some sliced jalapeños with the vegetables.

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