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Sheet Pan Chicken Teriyaki and Veggies

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Tender teriyaki chicken and colorful vegetables roast together on one sheet pan for an easy, flavorful dinner with minimal cleanup.

Ingredients

  • 4 medium boneless, skinless chicken breasts
  • 1 red bell pepper
  • 2 medium carrots, peeled
  • 1 head broccoli
  • 1 1/2 cups sugar snap peas
  • 1 1/2 Tablespoons olive oil
  • 1/2 cup store-bought or homemade teriyaki sauce
  • Salt and pepper, to taste
  • Sesame seeds, for serving
  • Rice or noodles, for serving (optional)
  • Cooking spray, for greasing

Instructions

  1. Preheat the oven to 400°F. Line a large baking sheet with foil and grease it with cooking spray.
  2. Cut the chicken breasts and red bell pepper into 1-inch strips. Thinly slice the carrots into ribbons, then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
  3. Place the chicken strips in a bowl. Add the teriyaki sauce and a pinch of salt and pepper, then toss until evenly coated.
  4. Place the bell pepper, carrots, broccoli, and sugar snap peas in a separate large bowl. Add the olive oil and a pinch of salt and pepper, then toss well to coat.
  5. Arrange the chicken and vegetables on the prepared baking sheet in an even layer with as little overlap as possible.
  6. Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve with rice or noodles, if desired.

Notes

  • Cut the chicken and vegetables into similarly sized pieces to encourage even cooking.
  • Spread everything into a single layer with minimal overlap for better roasting.
  • Serve with rice or noodles for a more substantial meal.
  • Chicken should reach an internal temperature of 165°F before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/sheet-pan-chicken-teriyaki-and-veggies-recipe/