Sheet Pan Teriyaki Chicken and Vegetables
This sheet pan teriyaki chicken with vegetables is a family favorite! It's loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.
Servings: 4 Servings
Ingredients
- 1 cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- ¼ cup water
- salt and black pepper, to taste
- 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 1/2 pounds)
- 2 cups broccoli florets
- 1 cup carrots sliced
- ½ red onion, sliced
- 1 bell pepper, sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
- Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
- Reduce the heat and simmer for about five minutes, until the sauce has thickened.
- Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
- Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
- Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.
Video
Notes
Updated on June 13, 2024
Originally Posted on April 27, 2019
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 3382mg | Potassium: 795mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6587IU | Vitamin C: 83mg | Calcium: 69mg | Iron: 2mg
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