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

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
1 zucchini, sliced
1 cup broccoli florets
Optional: Rice or noodles, for serving

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Instructions

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.