Sheet Pan Teriyaki Chicken with Veggies

Tired of dinner drama? This Sheet Pan Teriyaki Chicken with Veggies is your one-pan wonder—juicy chicken glazed in sticky-sweet homemade teriyaki, roasted alongside vibrant veggies. It’s cozy, colorful, and unbelievably easy. From fridge to fork in under 40 minutes, with minimal cleanup and max flavor. No marinades. No mess. Just sweet, savory, saucy joy. Dinner stress? Officially solved.

Why You’ll Love This Recipe

• Quick and Easy: This recipe requires just one pan and minimal prep time, making it perfect for busy weeknights.
• Flavorful: The homemade teriyaki sauce brings a delightful sweetness that complements the juicy chicken and fresh veggies.
• Versatile: Feel free to swap out vegetables based on what you have on hand or your personal preferences.
• Healthy Option: Packed with lean protein and colorful veggies, this dish is both nutritious and satisfying.
• Minimal Cleanup: With everything cooked on one sheet pan, cleanup is a breeze!

Tools and Preparation

To create this delicious Sheet Pan Teriyaki Chicken with Veggies, you’ll need some essential kitchen tools to make the process smooth.

Essential Tools and Equipment

• Sheet pan
• Parchment paper
• Mixing bowl
• Whisk

Importance of Each Tool

• Sheet pan: This is key for even cooking and allows all ingredients to roast perfectly together.
• Parchment paper: Lining the pan with parchment makes cleanup simple by preventing food from sticking.
• Mixing bowl: A good mixing bowl helps combine the chicken and veggies thoroughly with the sauce.
• Whisk: Using a whisk ensures that your sauce is well-blended and free of lumps.

Ingredients

To make this flavorful Sheet Pan Teriyaki Chicken with Veggies, gather the following ingredients:

For the Chicken

• 1½ lbs chicken thighs, boneless & skinless

For the Veggies

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 red onion, chopped

For the Teriyaki Sauce

• ⅓ cup low sodium soy sauce (or tamari)
• ⅓ cup pineapple juice (or OJ)
• 3 tbsp honey or maple syrup
• 1 tbsp apple cider or rice vinegar
• 1 tbsp fresh garlic, minced
• 2 tsp fresh ginger, grated
• 2 tsp cornstarch + 2 tsp water (slurry)

How to Make Sheet Pan Teriyaki Chicken with Veggies

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

Step 2: Make Sauce

In a small saucepan over medium heat, simmer together:
1. Low sodium soy sauce (or tamari)
2. Pineapple juice (or OJ)
3. Honey (or maple syrup)
4. Apple cider (or rice vinegar)
5. Fresh garlic, minced
6. Fresh ginger, grated

Add the cornstarch slurry while whisking continuously. Cook for about 2 minutes until glossy and slightly thickened. Allow it to cool slightly before using.

Step 3: Toss & Coat

In a mixing bowl, combine:
– The chicken thighs
– Broccoli florets
– Sliced red bell pepper
– Chopped red onion

Drizzle half of the teriyaki sauce over the mixture and toss well to coat evenly.

Step 4: Roast

Spread the coated chicken and vegetables evenly on your prepared sheet pan. Roast in the preheated oven for 20–25 minutes, flipping halfway through cooking. Ensure that the chicken reaches an internal temperature of 165°F.

Step 5: Finish

Once roasted, drizzle the remaining teriyaki sauce over the dish. For an optional garnish, sprinkle sesame seeds and sliced scallions on top before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutrition Facts: Calories: 350 cal Per Serving | Carbs: 22g | Protein: 30g | Fat: 14g | Fiber: 3g

How to Serve Sheet Pan Teriyaki Chicken with Veggies

Serving your Sheet Pan Teriyaki Chicken with Veggies can elevate the dining experience. Here are some creative ways to present this delicious dish, ensuring it’s not only tasty but visually appealing.

With Steamed Rice

• Serve over steamed jasmine or basmati rice for a fluffy and fragrant base that absorbs the teriyaki sauce beautifully.

In Lettuce Wraps

• Spoon the chicken and veggies into crisp lettuce leaves for a fresh, low-carb option that’s perfect for wrapping and enjoying hands-on.

Over Quinoa or Brown Rice

• Pair with quinoa or brown rice to add a nutty flavor and boost the nutritional profile of your meal.

As Part of a Grain Bowl

• Create a colorful grain bowl by layering the teriyaki chicken with roasted sweet potatoes, avocado slices, and a drizzle of extra sauce.

With Noodles

• Toss with cooked rice noodles or soba noodles for an Asian-inspired twist that soaks up all the flavors.

On a Bed of Mixed Greens

• Serve atop a bed of mixed greens for a light salad option, drizzled with any extra teriyaki sauce for added zing.

How to Perfect Sheet Pan Teriyaki Chicken with Veggies

To achieve the best results with your Sheet Pan Teriyaki Chicken, follow these handy tips for optimal flavor and texture.

• Use Fresh Ingredients: Fresh garlic and ginger enhance the flavor significantly compared to dried spices.
• Cut Uniformly: Ensure chicken and veggies are cut into similar sizes for even cooking.
• Don’t Crowd the Pan: Spread everything out on the sheet pan to allow proper roasting and caramelization.
• Adjust Cooking Time: Keep an eye on the chicken’s internal temperature; it should reach 165°F (75°C) for safety.
• Experiment with Veggies: Feel free to add other vegetables like snap peas, carrots, or zucchini based on your preferences.
• Let It Rest: Allow the dish to rest for a few minutes after roasting to let flavors settle before serving.

Best Side Dishes for Sheet Pan Teriyaki Chicken with Veggies

Complementing your Sheet Pan Teriyaki Chicken with delicious sides enhances your meal’s appeal. Here are some great options to consider:

1. Steamed Broccoli
   A classic side that pairs well; simply steam until tender for added nutrients.
2. Garlic Roasted Potatoes
   Crispy on the outside and fluffy inside; toss baby potatoes in garlic and herbs before roasting.
3. Cucumber Salad
   A refreshing salad made of sliced cucumbers tossed in rice vinegar and sesame oil adds crunch.
4. Stir-Fried Bok Choy
   Quickly stir-fry bok choy in garlic and soy sauce for a vibrant green addition.
5. Miso Soup
   A warm bowl of miso soup complements Asian flavors well; just add tofu and seaweed for extra taste.
6. Cauliflower Rice
   A low-carb alternative to traditional rice; sauté cauliflower rice with seasonings until tender.

Common Mistakes to Avoid

When making Sheet Pan Teriyaki Chicken with Veggies, a few common mistakes can affect the dish’s flavor and presentation.

• Overcrowding the Pan: If you pile too many ingredients on the sheet pan, they will steam instead of roast. To avoid this, make sure there’s enough space between pieces for even cooking.
• Skipping the Sauce Cooling: Adding hot sauce directly to raw chicken can lead to uneven cooking. Let the sauce cool slightly before tossing it with the chicken and veggies for better flavor absorption.
• Not Preheating the Oven Properly: A properly preheated oven is essential for roasting. Ensure your oven reaches 400°F (200°C) before placing your pan inside for optimal results.
• Using Low-Quality Soy Sauce: The soy sauce is a key flavor component in this recipe. Choose a high-quality soy sauce or tamari for a richer taste that enhances your dish.
• Neglecting to Flip the Chicken: Flipping the chicken halfway through ensures even cooking and browning. Remember to turn each piece for consistent texture and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Sheet Pan Teriyaki Chicken with Veggies in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Sheet Pan Teriyaki Chicken with Veggies

• Freeze in a freezer-safe container or bag.
• It can be stored for up to 2 months without losing quality.

Reheating Sheet Pan Teriyaki Chicken with Veggies

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
• Stovetop: Heat in a skillet over medium heat. Stir occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

What is the best way to customize Sheet Pan Teriyaki Chicken with Veggies?

You can add any vegetables you prefer, such as snap peas or carrots. Feel free to swap out chicken thighs for chicken breasts or turkey if desired.

Can I use another type of protein?

Absolutely! This recipe works well with beef or lamb if you’re looking for variety while keeping it delicious and easy.

How do I make this dish gluten-free?

Simply use gluten-free soy sauce or tamari as a substitute for regular soy sauce, ensuring all other ingredients are also gluten-free.

What can I serve with Sheet Pan Teriyaki Chicken?

This dish pairs beautifully with steamed rice or quinoa. You could also serve it over mixed greens for a fresh salad option.

How do I store leftovers of Sheet Pan Teriyaki Chicken with Veggies?

Leftovers should be kept in an airtight container in the fridge for up to three days or frozen for two months for best quality.

Final Thoughts

Sheet Pan Teriyaki Chicken with Veggies is not only quick and easy but also versatile enough to cater to various tastes. Feel free to customize it with your favorite vegetables or proteins. This one-pan meal promises delightful flavors and minimal cleanup—perfect for busy weeknights!