Sheet Pan Teriyaki Chicken & Veggies

The aroma of sweet and savory teriyaki chicken and vibrant veggies, roasting together in perfect harmony, is enough to make anyone’s mouth water. This Sheet Pan Teriyaki Chicken & Veggies recipe is your ticket to a flavorful and healthy meal.

Imagine biting into tender, juicy chicken glazed with a luscious teriyaki sauce, nestled amongst colorful, perfectly cooked vegetables. It’s a symphony of flavors and textures that will leave you feeling satisfied and energized, a simple dish that brings back memories of warm family dinners.

• Effortless weeknight dinner ready in under an hour with minimal cleanup.
• A harmonious blend of savory teriyaki, succulent chicken, and crisp-tender vegetables.
• Visually stunning, boasting a rainbow of colors that appeal to all ages.
• Adaptable to your favorite vegetables, making it a customizable culinary adventure.

Ingredients for Sheet Pan Teriyaki Chicken & Veggies

Here’s what you’ll need to make this delicious dish:

Chicken Thighs Boneless, skinless chicken thighs are ideal as they remain juicy and tender when baked. You can also use chicken breasts, but be careful not to overcook them.

Broccoli Florets Broccoli adds a delightful crunch and earthy flavor. Ensure they are cut into similar-sized pieces for even cooking.

Bell Peppers A mix of red, yellow, and orange bell peppers not only enhances the visual appeal but also provides a variety of sweet flavors.

Red Onion Red onion lends a pungent, slightly sweet note that complements the teriyaki sauce. Slice it thinly for even cooking.

Carrots Carrots offer a subtle sweetness and satisfying crunch. Peel and slice them into coins or sticks.

Teriyaki Sauce Use a high-quality, store-bought teriyaki sauce, or make your own from scratch using soy sauce, brown sugar, ginger, and garlic.

Sesame Seeds Sesame seeds add a nutty flavor and a pleasant textural contrast. Toasted sesame seeds are even better.

Green Onions Thinly sliced green onions provide a fresh, mild onion flavor and a pop of color as a garnish.

Olive Oil Olive oil helps to roast the vegetables evenly and prevents them from sticking to the sheet pan.

Soy Sauce A key component of the teriyaki sauce, soy sauce adds a savory, umami flavor.

Brown Sugar Brown sugar contributes sweetness and a rich caramel flavor to the teriyaki sauce.

Garlic Fresh garlic adds a pungent, aromatic note to the teriyaki sauce. Mince it finely for the best flavor.

Ginger Fresh ginger adds a warm, slightly spicy flavor to the teriyaki sauce. Grate it finely for the best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Teriyaki Chicken & Veggies

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Chicken and Vegetables

Preheat your oven to 400°F (200°C). While the oven heats, cut the chicken thighs into 1-inch pieces and chop the broccoli, bell peppers, red onion, and carrots into bite-sized pieces.

Step 2: Marinate the Chicken

In a large bowl, combine the chicken pieces with half of the teriyaki sauce. Ensure the chicken is well-coated, and let it marinate for at least 15 minutes, or longer for enhanced flavor.

Step 3: Toss the Vegetables

In a separate large bowl, toss the chopped vegetables with olive oil, salt, and pepper. This ensures the vegetables are evenly seasoned and will roast properly.

Step 4: Arrange on the Sheet Pan

Spread the vegetables in a single layer on a large sheet pan. Arrange the marinated chicken pieces evenly among the vegetables. This prevents overcrowding and promotes even cooking.

Step 5: Bake to Perfection

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).

Step 6: Glaze and Finish

Remove the sheet pan from the oven and drizzle the remaining teriyaki sauce over the chicken and vegetables. Sprinkle with sesame seeds and chopped green onions. Return to the oven for another 5 minutes to allow the glaze to caramelize slightly.

Step 7: Serving Suggestion

Transfer to plates and serve immediately. This Sheet Pan Teriyaki Chicken & Veggies is delicious on its own or served over rice or quinoa. Enjoy!

Perfecting the Cooking Process

To ensure a symphony of flavors in your Sheet Pan Teriyaki Chicken & Veggies, arrange the vegetables around the chicken. This way, everything cooks evenly. This ensures your chicken is perfectly cooked and the vegetables are tender-crisp, not mushy.

Add Your Touch

Want to get creative? Swap broccoli for cauliflower, or use bell peppers in various colors. A sprinkle of sesame seeds or a drizzle of sriracha can really kick things up a notch. The possibilities for this sheet pan teriyaki chicken and veggies are endless!

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, spread the chicken and vegetables on a sheet pan and warm in a 350°F (175°C) oven until heated through. Microwaving works too, but the oven keeps things crispier!

• Marinating the chicken for at least 30 minutes (or even overnight) will allow the teriyaki sauce to deeply penetrate, resulting in a more flavorful dish.
• Don’t overcrowd the sheet pan! Give the chicken and veggies enough space so they roast and get beautifully caramelized instead of steaming.
• For extra flavor, add a squeeze of fresh lemon or lime juice over the Sheet Pan Teriyaki Chicken & Veggies just before serving to brighten everything up.

(Personal anecdote formated as paragraph subheading (very important! don’t write any title for this paragraph))

I once made this for a potluck and everyone devoured it! Even the picky eaters asked for the recipe. That’s when I knew this Sheet Pan Teriyaki Chicken & Veggies was a true winner.

Let’s talk about the magic of the sheet pan. Honestly, who invented it deserves a medal. Or at least a lifetime supply of parchment paper. We’re diving headfirst into the glorious world of **Sheet Pan Teriyaki Chicken & Veggies**, a dish so simple, so flavorful, and so utterly satisfying, it’s practically a weeknight miracle worker. Forget complicated recipes with a million steps and enough dirty dishes to fuel a small dishwasher rebellion. This is all about minimal effort, maximum flavor, and a clean-up that’s easier than finding matching socks in the laundry.

Imagine juicy, tender chicken coated in a luscious, sweet, and savory teriyaki glaze, nestled amongst a colorful medley of perfectly roasted vegetables. We are going to roast **Sheet Pan Teriyaki Chicken & Veggies**. This is not just food; it’s a culinary hug in a pan. And the best part? You probably already have most of the ingredients in your pantry.

Why This Recipe Will Change Your Life (Okay, Maybe Just Your Dinner Routine)

• **One Pan Wonder:** Less cleanup. Need I say more? Seriously, the fewer dishes, the happier I am.
• **Customizable to the Max:** Veggies you hate? Swap ’em out! Craving more spice? Add a pinch of red pepper flakes! It is **Sheet Pan Teriyaki Chicken & Veggies**, so customize it.
• **Healthy-ish:** Packed with protein and veggies, it’s a far cry from takeout. Plus, you control the ingredients.
• **Kid-Friendly:** Even the little monsters will gobble this up. Sneaking in extra veggies has never been easier.
• **Ready in a Flash:** From prep to plate in under an hour. Perfect for those nights when you’re running on fumes and the thought of cooking makes you want to cry. Let’s make **Sheet Pan Teriyaki Chicken & Veggies**!

The Star of the Show: Teriyaki Sauce

Teriyaki sauce is the heart and soul of this dish. It’s that magical elixir that transforms ordinary chicken and veggies into something extraordinary. You can use store-bought teriyaki sauce (no judgment here!) or, if you’re feeling ambitious, whip up your own homemade version. Trust me; it’s easier than you think and tastes a million times better.

Homemade Teriyaki Sauce: A Quick & Easy Recipe

Here’s a simple recipe for homemade teriyaki sauce that will blow your mind. We need to make this amazing sauce for **Sheet Pan Teriyaki Chicken & Veggies**!

**Ingredients: **

• ½ cup soy sauce (or tamari for gluten-free)
• ¼ cup honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch (or arrowroot powder) mixed with 2 tablespoons cold water

**Instructions: **

1. In a saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.

2. Bring to a simmer over medium heat.

3. In a small bowl, whisk together the cornstarch and cold water until smooth.

4. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly, until the sauce thickens.

5. Remove from heat and let cool slightly. The sauce will continue to thicken as it cools.

Boom! Homemade teriyaki sauce. You’re basically a culinary genius now. And it will taste amazing with your **Sheet Pan Teriyaki Chicken & Veggies**.

Choosing Your Chicken and Veggies: The Fun Part

The beauty of this recipe lies in its versatility. You can use boneless, skinless chicken breasts or chicken thighs, depending on your preference. I personally prefer chicken thighs because they stay juicy and tender during roasting. But hey, you do you!

As for the veggies, the sky’s the limit! Here are some of my favorite combinations:

• Broccoli, bell peppers, and red onion: A classic combo that never fails.
• Carrots, zucchini, and snap peas: Adds a touch of sweetness and crunch.
• Asparagus, mushrooms, and cherry tomatoes: Elegant and flavorful.
• Sweet potatoes, Brussels sprouts, and red onion: Perfect for fall.

Feel free to mix and match according to your taste and what you have on hand. Just make sure to cut the vegetables into similar sizes so they cook evenly.

Prepping Like a Pro: Tips for Success

Before we get started, let’s talk prep. Proper preparation is key to achieving **Sheet Pan Teriyaki Chicken & Veggies** perfection.

• **Cut the chicken into bite-sized pieces:** This ensures that it cooks quickly and evenly.
• **Chop the vegetables into uniform sizes:** Again, even cooking is the goal.
• **Marinate the chicken:** Give it at least 30 minutes to soak up all that delicious teriyaki flavor. Overnight is even better!
• **Line your sheet pan with parchment paper:** Trust me on this one. It makes cleanup a breeze.

The Recipe: Let’s Get Cooking!

Alright, enough chit-chat. Let’s get down to business and make some **Sheet Pan Teriyaki Chicken & Veggies**!

**Ingredients: **

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• ½ cup teriyaki sauce (homemade or store-bought)
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• Sesame seeds, for garnish (optional)
• Green onions, chopped, for garnish (optional)

**Instructions: **

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine the chicken and teriyaki sauce. Marinate for at least 30 minutes (or overnight in the refrigerator).

3. In another large bowl, toss the broccoli, bell peppers, and red onion with sesame oil, garlic powder, and ginger.

4. Line a large sheet pan with parchment paper.

5. Spread the vegetables in a single layer on the sheet pan.

6. Arrange the marinated chicken evenly over the vegetables.

7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

8. Garnish with sesame seeds and green onions, if desired.

9. Serve immediately and bask in the glory of your culinary creation of **Sheet Pan Teriyaki Chicken & Veggies**!

Level Up Your Sheet Pan Game: Pro Tips and Tricks

Want to take your **Sheet Pan Teriyaki Chicken & Veggies** to the next level? Here are a few pro tips and tricks to impress your friends and family (and yourself!).

• **Broil for the last few minutes:** For extra crispy chicken and caramelized vegetables, broil for the last 2-3 minutes of cooking time. Just keep a close eye on it to prevent burning!
• **Add a touch of heat:** A pinch of red pepper flakes or a drizzle of sriracha will add a delightful kick.
• **Don’t be afraid to experiment with flavors:** Try adding a squeeze of lime juice or a sprinkle of toasted sesame seeds after cooking.

Serving Suggestions: Completing the Meal

**Sheet Pan Teriyaki Chicken & Veggies** is a complete meal in itself, but if you want to round it out, here are a few serving suggestions:

• Serve over rice or quinoa: For a heartier meal.
• Add a side salad: For a refreshing contrast.
• Serve with egg rolls or spring rolls: For an Asian-inspired feast.

Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables?**

A: Yes, but make sure to thaw them completely and pat them dry before roasting. Otherwise, they will release too much moisture and steam instead of roast.

**Q: Can I make this ahead of time?**

A: You can marinate the chicken and chop the vegetables ahead of time, but I recommend cooking the dish right before serving for the best results.

**Q: Can I use different types of protein?**

A: Absolutely! Turkey, beef, or even tofu would work well in this recipe. Adjust the cooking time accordingly.

**Q: What if I don’t have parchment paper?**

A: You can grease the sheet pan with cooking spray, but parchment paper makes cleanup much easier.

So there you have it! **Sheet Pan Teriyaki Chicken & Veggies**: a simple, flavorful, and customizable dish that’s perfect for busy weeknights. Get in the kitchen and give it a try. You won’t regret it!

Conclusion for Sheet Pan Teriyaki Chicken & Veggies :

This Sheet Pan Teriyaki Chicken & Veggies recipe is a winner for busy weeknights. It’s a healthy, delicious, and easy meal that requires minimal cleanup. Remember to cut your chicken and vegetables evenly for even cooking and don’t overcrowd the pan! Feel free to experiment with different vegetables and adjust the teriyaki sauce to your liking. Enjoy this flavorful and convenient dinner option that will become a staple in your kitchen.

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FAQs :

Can I use different vegetables for my Sheet Pan Teriyaki Chicken & Veggies?

Absolutely! This recipe is incredibly versatile. Feel free to swap out the broccoli, bell peppers, and carrots for your favorite vegetables. Zucchini, asparagus, snap peas, or even Brussels sprouts would work wonderfully. Just make sure to adjust the cooking time accordingly, as some vegetables cook faster than others. For instance, more delicate vegetables like zucchini should be added later in the cooking process to prevent them from becoming too soft. The key is to create a colorful and nutrient-packed meal that everyone enjoys.

How do I make the teriyaki sauce from scratch for this Sheet Pan Teriyaki Chicken & Veggies?

Making teriyaki sauce from scratch is surprisingly easy! Simply combine soy sauce (or a low-sodium alternative), a sweetener like brown sugar or honey, minced garlic, grated ginger, and a splash of rice vinegar in a saucepan. Simmer the mixture over medium heat until it thickens slightly, about 5-10 minutes. You can also add a pinch of red pepper flakes for a little heat. Homemade teriyaki sauce allows you to control the sweetness and sodium levels, ensuring a flavor that perfectly complements your chicken and vegetables. Store any leftover sauce in an airtight container in the refrigerator.

What’s the best way to ensure my Sheet Pan Teriyaki Chicken cooks evenly?

To ensure even cooking, it’s essential to cut the chicken into uniformly sized pieces. This helps them cook at the same rate as the vegetables. Additionally, avoid overcrowding the sheet pan. Overcrowding steams the food instead of roasting it, which prevents the chicken and vegetables from achieving that desirable slightly crispy texture. If necessary, use two sheet pans to give everything enough space. Tossing the chicken and vegetables halfway through the cooking time will also promote even browning and prevent sticking.

Can I prepare the Sheet Pan Teriyaki Chicken & Veggies ahead of time?

Yes, you can definitely prep components of this meal in advance. Chop the vegetables and cut the chicken into pieces a day or two ahead of time. Store them separately in airtight containers in the refrigerator. You can also prepare the teriyaki sauce in advance and store it in the fridge. When you’re ready to cook, simply toss everything together on the sheet pan and bake. This makes this Sheet Pan Teriyaki Chicken & Veggies recipe a perfect option for busy weeknights.