Description
This Sheet Pan Chicken Teriyaki and Veggies is a weeknight dinner dream—flavorful, colorful, and done in under 30 minutes. Tender chicken and vibrant veggies are tossed in a savory-sweet teriyaki sauce and roasted to perfection all on one pan. Easy, wholesome, and family-friendly!
Ingredients
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4 medium boneless, skinless chicken breasts
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1 red bell pepper
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2 medium carrots, peeled
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1 head broccoli
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1½ cups sugar snap peas
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1½ tablespoons olive oil
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½ cup homemade or store-bought teriyaki sauce
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Sesame seeds, for garnish
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Optional: cooked rice or noodles, for serving
Instructions
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Preheat oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with foil and spray lightly with cooking spray.
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Prep ingredients: Slice chicken and red bell pepper into 1-inch strips. Cut carrots into thin ribbons, then slice into 1-inch batons. Break the broccoli into small florets.
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Season and toss:
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In a bowl, toss the chicken with teriyaki sauce, and season with salt and pepper.
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In a separate bowl, combine the bell pepper, carrots, broccoli, and sugar snap peas with olive oil. Season with salt and pepper.
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Arrange on sheet pan: Spread the chicken and vegetables in a single layer on the prepared pan, avoiding overcrowding.
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Roast: Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
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Garnish and serve: Sprinkle with sesame seeds and serve hot, either on its own or over cooked rice or noodles.
Notes
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To save time, you can use pre-cut vegetables or a frozen stir-fry blend—just thaw and pat dry before baking.
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Add a splash of teriyaki sauce after baking for extra flavor and shine.
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Make it spicy by adding a drizzle of sriracha or red pepper flakes to the teriyaki marinade.
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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Asian-inspired