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Sheet Pan Teriyaki Chicken and Veggies: Savor Easy Flavor!

Sheet Pan Teriyaki Chicken and Veggies
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A delicious and easy-to-make sheet pan meal featuring teriyaki chicken and a variety of colorful vegetables.

Ingredients

Scale
  • 1 lb chicken thighs, boneless and skinless
  • 1 cup teriyaki sauce
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine chicken thighs, teriyaki sauce, garlic powder, ginger, salt, and pepper. Marinate for at least 30 minutes.
  3. On a sheet pan, arrange the marinated chicken and add the broccoli, bell pepper, and snap peas.
  4. Drizzle olive oil over the vegetables and toss to coat.
  5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Serve hot and enjoy your meal!

Notes

  • For extra flavor, add sesame seeds on top before serving.
  • Feel free to substitute any vegetables you have on hand.
  • This dish can be made ahead and reheated for meal prep.

Nutrition

Find it online: https://bibodo.com/sheet-pan-teriyaki-chicken-veggies-recipe-2/