Easy Sheet Pan Teriyaki Chicken
A simple and colorful dinner featuring juicy chicken and fresh vegetables all roasted on one pan.
dailyrecipesbook.comThere is nothing quite like a sheet pan dinner to make a busy weeknight feel easy. This teriyaki chicken is a favorite in my house because the sauce gets nice and sticky in the oven while the vegetables stay tender and crisp.
My top tip for this recipe is to cut your vegetables into similar sizes so they cook at the same pace. It makes all the difference for a perfect result every time you put this in the oven.
Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into bite sized pieces
- 2 cups broccoli florets
- 1 large red bell pepper chopped
- 1 cup snap peas
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon honey
- Cooked white rice for serving
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced garlic, and honey.
- 3
Place the chicken pieces, broccoli, bell pepper, and snap peas onto the prepared baking sheet.
- 4
Pour the prepared sauce over the chicken and vegetables, then toss everything together until well coated.
- 5
Spread the ingredients into a single layer on the pan.
- 6
Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender.
- 7
Serve the chicken and vegetables over warm bowls of rice and sprinkle with green onions and sesame seeds.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also swap the vegetables for whatever you have on hand like zucchini or carrots.
Made this recipe? Let us know how it went.
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