Sheet Pan Chicken Teriyaki Veggies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free (optional), Vegetarian (optional)
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup snap peas, trimmed
- 1 large carrot, peeled and thinly sliced into rounds
- 1/2 cup high-quality teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil or sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Sesame seeds and sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the foil with non-stick cooking spray.
- In a large mixing bowl, combine the cubed chicken, broccoli, bell peppers, snap peas, and carrots. Drizzle with olive oil, garlic powder, and ginger. Toss well to ensure everything is lightly coated.
- Pour about 2/3 of the teriyaki sauce over the chicken and vegetable mixture. Toss again until every piece is generously coated with the sauce. Keep the remaining sauce aside for later.
- Spread the mixture onto the prepared baking sheet in a single, even layer. Make sure not to overcrowd the pan; use two sheets if necessary so the vegetables roast rather than steam.
- Place the sheet pan in the oven and bake for 18 to 20 minutes. At the halfway point, remove the pan and give everything a quick toss. Bake until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and drizzle the remaining teriyaki sauce over the hot chicken and veggies. Garnish with sesame seeds and fresh green onions.