Print

Sheet Pan Teriyaki Chicken with Veggies

Sheet Pan Teriyaki Chicken with Veggies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Teriyaki Chicken with Veggies is a delightful one-pan meal that combines juicy chicken and vibrant vegetables, all coated in a sticky-sweet homemade teriyaki sauce. This dish is not only quick to prepare but also incredibly satisfying, making it perfect for busy weeknights. In just 40 minutes, you can have a colorful and flavorful dinner that requires minimal cleanup. The recipe allows for flexibility in vegetable choices, ensuring you can use what you have on hand. Enjoy this wholesome meal that promises both taste and convenience!

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken thighs
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 red onion, chopped
  • ⅓ cup low sodium soy sauce (or tamari)
  • ⅓ cup pineapple juice (or orange juice)
  • 3 tbsp honey or maple syrup
  • 1 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp fresh garlic, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp cornstarch + 2 tsp water (slurry)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a small saucepan over medium heat, combine soy sauce, pineapple juice, honey, vinegar, garlic, and ginger. Whisk in the cornstarch slurry and cook until thickened for about 2 minutes.
  3. In a mixing bowl, combine chicken thighs with broccoli florets, sliced bell pepper, and chopped onion. Drizzle half of the teriyaki sauce over the mixture and toss to coat.
  4. Spread the chicken and vegetable mix evenly on the prepared sheet pan and roast for 20–25 minutes, flipping halfway through until the chicken reaches an internal temperature of 165°F.
  5. Drizzle remaining teriyaki sauce over the dish before serving.

Nutrition

Find it online: https://bestdinnertonight.com/sheet-pan-teriyaki-chicken-with-veggies/