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Sheet Pan Teriyaki Chicken & Veggies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A quick and flavorful sheet pan meal combining tender chicken with colorful vegetables, all coated in savory teriyaki sauce.

Ingredients

Protein

  • 1 lb chicken thighs or breasts, cut into bite-sized pieces

Vegetables

  • 2 cups broccoli florets
  • 1 piece bell pepper, sliced
  • 1 piece carrot, sliced
  • 1 cup snap peas

Sauce & Oils

  • 1/2 cup teriyaki sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper

Garnishes

  • to taste sesame seeds for garnish
  • to taste chopped green onions for garnish

Instructions 

  • Preheat oven to 400°F (200°C). Combine chicken and vegetables in a bowl.
  • Mix teriyaki sauce, olive oil, garlic powder, ginger powder, salt, and pepper. Pour over chicken and veggies, toss to coat.
  • Spread mixture on a sheet pan in a single layer. Bake for 20-25 minutes.
  • Remove from oven, sprinkle with sesame seeds and green onions before serving.

Notes

For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, teriyaki, vegetables