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Sheet Pan Teriyaki Chicken & Veggies – A Sweet and Savory One-Pan Dinner

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Sweet and savory sheet pan teriyaki chicken with roasted vegetables, all baked together for a quick and flavorful one-pan dinner.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs, cut into chunks

  • 2 cups broccoli florets

  • 1 red bell pepper, sliced

  • 2 carrots, sliced

  • ½ red onion or 1 zucchini (optional)

  • 2 tbsp olive oil

  • Salt and pepper, to taste

  • 1 tbsp sesame seeds

  • 2 green onions, sliced

Teriyaki Sauce:

  • ½ cup low-sodium soy sauce

  • ¼ cup brown sugar or honey

  • 2 tbsp rice vinegar

  • 2 cloves garlic, minced

  • 1 tbsp fresh grated ginger

  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

  • Preheat oven to 425°F. Line a sheet pan with parchment or foil.

  • Make teriyaki sauce: Combine soy sauce, sugar, vinegar, garlic, and ginger in a pan. Simmer. Add slurry and cook until thick. Set aside.

  • Toss chicken with half the sauce. Let marinate briefly.

  • Toss vegetables with olive oil, salt, and pepper.

  • Spread chicken and veggies on the pan. Drizzle veggies with a little sauce.

  • Roast for 25 minutes, flipping halfway, until chicken is cooked through.

  • Brush with remaining teriyaki sauce, sprinkle with sesame seeds and green onions.

  • Serve with rice or noodles.

Notes

Swap chicken for tofu or add pineapple chunks for variation. Great for meal prep. Keeps in fridge for 4 days.

Find it online: https://dishloomz.com/sheet-pan-teriyaki-chicken-veggies-a-sweet-and-savory-one-pan-dinner/