Sheet Pan Chicken Teriyaki and Veggies

Sheet Pan Chicken Teriyaki and Veggies

A vibrant and easy-to-make dish featuring juicy chicken breasts and fresh vegetables roasted in a rich teriyaki sauce, perfect for busy weeknights.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 medium boneless, skinless chicken breasts Tender and juicy, absorbs flavorful teriyaki sauce.
1 piece red bell pepper Adds sweetness and crunch.
2 medium carrots, peeled Lends a sweet earthiness.
1 head broccoli Adds a subtle bitterness.
1.5 cups sugar snap peas Adds a crisp, fresh bite.
1.5 tablespoons olive oil Helps to coat the veggies.
0.5 cup teriyaki sauce Store-bought or homemade, brings flavors together.
sesame seeds For serving, adds crunch.
rice or noodles Optional for serving.

Method

Preparation

Preheat your oven to 400°F and line a large baking sheet with foil.
Cut the chicken breasts and red bell pepper into 1-inch strips.
Thinly slice the carrots into ribbons and cut into 1-inch batons.
Cut the broccoli into small florets.

Marinating

In a bowl, combine the chicken strips and teriyaki sauce with a pinch of salt and pepper. Toss well.

Veggie Preparation

In a separate bowl, mix the peppers, carrots, broccoli, and sugar snap peas. Drizzle with olive oil and season.

Baking

Arrange chicken and veggies on the baking sheet, spread out evenly.
Bake for 20 to 25 minutes until chicken is cooked and veggies are tender.
Remove from oven, divide onto plates, and sprinkle with sesame seeds.

Notes

For deeper flavor, marinate chicken in teriyaki sauce for at least 30 minutes. Explore different vegetables and enhance with chili for heat. For crispier finish, broil the chicken for a few minutes.