Description
A quick and flavorful sheet pan dinner featuring juicy teriyaki-glazed chicken and a medley of roasted vegetables. Perfect for busy weeknights with minimal cleanup.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 2 tbsp honey (optional, for extra stickiness)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a bowl, whisk together teriyaki sauce and honey. Reserve 2–3 tablespoons for drizzling later.
- Place chicken pieces in a shallow bowl or zip-top bag and pour remaining teriyaki mixture over them. Marinate for at least 15 minutes (or up to overnight).
- While chicken marinates, place broccoli, bell peppers, zucchini, and red onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Push veggies to the sides and place marinated chicken in the center of the sheet pan.
- Bake for 25–30 minutes, or until chicken is cooked through (165°F internal temp) and veggies are tender and slightly charred.
- Brush or drizzle reserved teriyaki sauce over the cooked chicken. Garnish with sesame seeds and green onions if desired.
- Serve hot with rice or noodles.
Notes
- Use pre-chopped veggies to save time.
- Double the sauce if you like extra for serving over rice.
- Line your sheet pan well for easier cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg