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Sheet Pan Teriyaki Chicken & Veggies (Sweet, Savory & One-Pan Perfection)

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Juicy chicken and colorful vegetables roasted in a sticky-sweet homemade teriyaki sauce — all on one sheet pan. A quick, delicious meal that’s perfect for meal prep or busy nights.

Ingredients

Scale

  • 1.5–2 lbs boneless, skinless chicken thighs or breasts

  • 2 cups broccoli florets

  • 2 bell peppers, sliced

  • 2 carrots, peeled and sliced

  • 1 red onion, sliced (optional)

  • 2 tbsp olive oil

  • Sesame seeds and green onions, for garnish

    Teriyaki Sauce:

    • ½ cup low-sodium soy sauce

    • 3 tbsp honey or brown sugar

    • 2 tbsp rice vinegar

    • 2 cloves garlic, minced

    • 1 tsp fresh ginger, grated

    • 1 tbsp cornstarch + 2 tbsp water

Instructions

  • In a saucepan, combine soy sauce, honey, vinegar, garlic, and ginger. Simmer. Add cornstarch slurry and stir until thickened. Set aside.

  • Marinate chicken in half of the sauce for 30 minutes.

  • Preheat oven to 425°F (220°C).

  • Toss vegetables with olive oil, salt, and pepper. Spread on a sheet pan.

  • Place chicken on the sheet pan. Discard used marinade.

  • Roast for 25–30 minutes or until chicken reaches 165°F.

  • Brush with remaining sauce and broil 2–3 minutes.

  • Garnish with sesame seeds and green onions. Serve hot.

Notes

  • Use tamari for gluten-free version.

  • Add pineapple or chili flakes for variation.

  • Store leftovers in fridge up to 4 days.

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