“Sheet Pan Teriyaki Chicken and Veggies: A Flavorful Dinner!”
A delicious and easy one-pan meal featuring chicken and vegetables coated in a savory teriyaki sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup carrots, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, broccoli, bell pepper, and carrots.
- In a separate bowl, mix teriyaki sauce, olive oil, garlic powder, ginger, salt, and pepper.
- Pour the sauce over the chicken and veggies, tossing to coat evenly.
- Spread the mixture on a sheet pan in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and veggies are tender.
- Serve hot and enjoy!
Notes
- Feel free to substitute your favorite vegetables.
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://bibodo.com/sheet-pan-teriyaki-chicken-veggies-recipe/