Why You’ll Love Sheet Pan Chicken Teriyaki and Veggies Recipe

You’ll love this recipe because it:

Cuts down on cleanup by using just one baking sheet.
Combines protein and veggies in one go, so it’s a complete meal.
Delivers bold teriyaki flavor with little effort: simply toss the chicken in sauce, oil the veggies, spread on a tray and bake.
Is versatile: you can serve it low‑carb (just chicken + veggies) or over rice or noodles for something more filling.
Works for busy weeknights thanks to its speedy prep and cooking time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
red bell pepper
carrots, peeled
broccoli (one head)
sugar snap peas
olive oil
store‑bought or homemade teriyaki sauce
sesame seeds (for serving)
rice or noodles (optional, for serving)

Directions

Preheat the oven to 400 °F (about 200 °C) and line a large baking sheet with foil; grease it with cooking spray.
Cut the chicken breasts and red bell pepper into 1‑inch strips. Slice the carrots into ribbons then cut into 1‑inch pieces. Cut the broccoli into small florets.
Place the chicken strips in one bowl; add the teriyaki sauce and a pinch of salt and pepper, and toss to coat evenly.
In a separate large bowl, combine the bell pepper strips, carrot pieces, broccoli florets and sugar snap peas. Drizzle with olive oil, add a pinch of salt and pepper, then toss well.
Arrange the chicken and the veggies on the prepared baking sheet in a single layer, with as little overlap as possible.
Bake for about 20 to 25 minutes, or until the chicken is cooked through (no pink inside) and the veggies are tender.
Remove the sheet from the oven. Divide the chicken and veggies among serving plates; sprinkle with sesame seeds and serve alongside rice or noodles if you like.

Servings and timing

Servings: 4
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Swap the vegetables: use zucchini, snap peas, asparagus or cauliflower instead of or in addition to the listed veggies.
Use thighs instead of breasts for juicier chicken (adjust cooking time if needed).
Make your own teriyaki sauce (soy sauce, mirin, brown sugar, ginger, garlic) for a fresher flavor.
For a spicy kick, drizzle sriracha or sprinkle red pepper flakes over the cooked dish.
Serve over quinoa or cauliflower rice for a lower‑carb twist.
Add pineapple chunks toward the end of cooking for a sweet‑tangy tropical note.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
Freezing: You can freeze cooked chicken and veggies for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: To reheat, place in a baking dish and cover; heat at 350 °F (175 °C) for about 10–15 minutes until warmed through. Alternatively, microwave in a covered dish for ~2‑3 minutes, stirring halfway, until hot.

FAQs

What if I only have frozen vegetables?

You can use frozen veggies, but note they release extra moisture when roasting which might lengthen the cooking time and make the dish a bit more watery. Consider thawing and draining them first or baking the chicken separately for part of the time.

Can I use chicken thighs instead of breasts?

Yes — boneless, skinless chicken thighs work well. They tend to stay juicier, but you may need to adjust cooking time slightly (they may take a few minutes longer).

Do I need to make homemade teriyaki sauce?

No, you can absolutely use a good‑quality store‑bought teriyaki sauce to save time. If you prefer, you can make your own for more control over sweetness and saltiness.

Can I make this recipe ahead of time?

You can prep the chicken and veggies ahead (slice and toss with sauce/oil) and keep them refrigerated until ready to bake. But it’s best to bake just before serving so the veggies keep their texture.

Is it okay to skip the rice or noodles?

Yes — if you want a lower‑carb or paleo‑style meal, you can just serve chicken and veggies on their own. The recipe accommodates both lighter and more substantial serving styles.

What temperature should the oven be set at?

Preheat your oven to 400 °F (200 °C) for this recipe. This heat allows the veggies to roast and the chicken to cook through in the same timeframe without drying out.

How can I tell when the chicken is done?

The chicken is done when it’s no longer pink in the center and its internal temperature reaches 165 °F (74 °C). Cut into the thickest piece to check if you’re unsure.

Can I switch up the veggies?

Absolutely. This recipe is flexible: you could use zucchini, green beans, cauliflower, or even sweet potato (though sweet potato will need a slightly longer cook time).

Will this work on a large sheet pan for more servings?

Yes — if you double the recipe, use a larger sheet or two pans to avoid overcrowding. Overcrowding will steam the veggies instead of roasting them, so keep them in a single layer with space.

How can I make it gluten‑free?

To make it gluten‑free, use a gluten‑free teriyaki sauce (check the label — many contain wheat) or make your own with tamari or gluten‑free soy sauce. Make sure all other ingredients (like sauces or seasonings) are certified gluten‑free if needed.

Conclusion

If you’re looking for a no‑fuss, flavorful weeknight dinner that delivers protein, veggies and bold teriyaki flavor all in one pan, this Sheet Pan Chicken Teriyaki and Veggies recipe is a winner. Its simplicity and versatility make it easy to adapt to your tastes or dietary needs, and cleanup is a breeze. Give it a try — it might just become a staple in your dinner rotation.