Why You’ll Love This Recipe
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Easy to Make: Simply toss everything onto a sheet pan and pop it in the oven for less than 30 minutes.
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Flavorful: Tangy teriyaki sauce adds a delicious depth of flavor to both the chicken and veggies.
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Customizable: You can use homemade or store-bought teriyaki sauce, and choose any veggies you like.
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Low-Carb Option: Enjoy it as-is for a low-carb dish or serve over rice or noodles for a fuller meal.
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Minimal Cleanup: One pan, no mess—just pop everything in the oven and let it cook.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts (or thighs)
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1/2 cup teriyaki sauce (store-bought or homemade)
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 zucchini, sliced
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1 cup broccoli florets
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Optional: Rice or noodles, for serving
Directions
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Preheat the oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.
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Prepare the chicken: In a bowl, toss the chicken breasts with 1/4 cup of teriyaki sauce. Ensure the chicken is well-coated and set aside to marinate while you prepare the vegetables.
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Prepare the vegetables: In a separate bowl, toss the sliced peppers, zucchini, and broccoli with olive oil, salt, and pepper. Spread the veggies evenly on the sheet pan.
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Arrange the chicken: Place the marinated chicken breasts on the sheet pan alongside the vegetables.
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Bake: Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
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Add the final touch: During the last 5 minutes of baking, drizzle the remaining 1/4 cup of teriyaki sauce over the chicken and vegetables for an extra burst of flavor.
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Serve: Serve the chicken and veggies as-is for a low-carb meal or over rice or noodles for a complete feast.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Variations
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Vegetable Options: Feel free to swap in other vegetables such as carrots, sweet potatoes, or snap peas.
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Protein Swap: Use chicken thighs for a juicier cut, or try tofu for a vegetarian version.
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Spice It Up: Add a pinch of red pepper flakes to the veggies for a spicy kick.
Storage
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Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
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Freezing: You can freeze the chicken and veggies for up to 2 months. Reheat in the oven or microwave.
FAQs
Can I use other sauces instead of teriyaki?
Yes, you can substitute with soy sauce, hoisin sauce, or a homemade Asian glaze.
Can I make this meal ahead of time?
Yes, you can marinate the chicken and prep the veggies a day in advance for even quicker cooking.
Can I use frozen vegetables?
Fresh vegetables work best, but you can use frozen vegetables. Just note that frozen veggies may release more water as they cook.
Can I serve this dish with rice?
Absolutely! This dish pairs wonderfully with steamed rice or noodles to complete the meal.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (75°C) to ensure the chicken is fully cooked.
Conclusion
This Sheet Pan Chicken Teriyaki and Veggies is the ultimate easy and delicious dinner option. With minimal prep, quick cooking, and all the vibrant flavors of tangy teriyaki, it’s sure to become a go-to in your meal rotation. Whether you enjoy it on its own or with rice or noodles, it’s a satisfying meal everyone will love!
Sheet Pan Chicken Teriyaki and Veggies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
Sheet Pan Chicken Teriyaki and Veggies is an easy, flavorful, and healthy dinner made with tender chicken breasts, fresh veggies, and a tangy teriyaki sauce. This one-pan meal requires minimal prep and cleanup, making it perfect for busy nights. Customize with your favorite veggies or serve it over rice or noodles for a complete meal.
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
-
1/2 cup teriyaki sauce (store-bought or homemade)
-
2 tablespoons olive oil
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
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1 zucchini, sliced
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1 cup broccoli florets
- Optional: Rice or noodles, for serving
Instructions
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Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup. -
Prepare the Chicken:
In a bowl, toss the chicken breasts with 1/4 cup of teriyaki sauce, ensuring the chicken is well-coated. Set aside to marinate while you prepare the vegetables. -
Prepare the Vegetables:
In a separate bowl, toss the sliced peppers, zucchini, and broccoli with olive oil, salt, and pepper. Spread the veggies evenly on the sheet pan. -
Arrange the Chicken:
Place the marinated chicken breasts on the sheet pan alongside the vegetables. -
Bake:
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. -
Add the Final Touch:
During the last 5 minutes of baking, drizzle the remaining 1/4 cup of teriyaki sauce over the chicken and vegetables for an extra burst of flavor. -
Serve:
Serve the chicken and veggies as-is for a low-carb meal, or over rice or noodles for a fuller, satisfying meal.
Notes
Vegetable Options: Swap in other vegetables such as carrots, sweet potatoes, or snap peas.Protein Swap: Use chicken thighs for a juicier cut, or try tofu for a vegetarian version.Spice It Up: Add a pinch of red pepper flakes to the veggies for a spicy kick.Rice or Noodles: For a fuller meal, serve with steamed rice, cauliflower rice, or noodles.
