Name: Sheet Pan Teriyaki Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 medium red bell pepper (seeded and cut into bite-sized pieces (about 1-inch)); 1 medium yellow onion (roughly chopped into chunky pieces); 1 to 2 cups broccoli florets; 1.5 pounds boneless skinless chicken thighs (boneless skinless chicken breasts may be substituted); ½ cup teriyaki sauce (divided (use a thick, sticky sauce)); 2 tablespoons olive oil; to taste Salt; to taste Freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon ground ginger; 1 cup snow peas ((sugar snap peas may be substituted)); sesame seeds; green onions (finely minced); fresh cilantro or basil (finely minced); red pepper flakes (for heat)

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If you’re on the hunt for an easy, delicious weeknight dinner that packs a punch of flavor, look no further than this Sheet Pan Teriyaki Chicken and Vegetables. With tender chicken thighs coated in a sweet and savory teriyaki sauce, vibrant veggies, and a simple cleanup, this dish is bound to become a family favorite. Plus, it’s versatile enough to adapt to whatever vegetables you have on hand, making it a fantastic way to use up those fridge staples!

Top Reasons to Make Sheet Pan Teriyaki Chicken and Vegetables

There are so many reasons to love this dish! Here are just a few:

Quick and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.
One Pan Wonder: Everything cooks together on a single sheet pan, which means minimal dishes to wash afterward!
Flavor Packed: The combination of teriyaki sauce, garlic, and ginger creates a deliciously rich flavor that elevates the chicken and veggies.
Customizable: Feel free to swap in your favorite seasonal vegetables or whatever you have in your pantry.
Meal Prep Friendly: Make a double batch for easy lunches throughout the week!

Ingredient Breakdown

To make this Sheet Pan Teriyaki Chicken and Vegetables, you’ll need the following ingredients:

1 medium red bell pepper, seeded and cut into bite-sized pieces (about 1-inch)
1 medium yellow onion, roughly chopped into chunky pieces that are still somewhat ‘connected’ in little stacks or wedges to prevent burning
1 to 2 cups broccoli florets
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon ground ginger
1.5 pounds boneless skinless chicken thighs (boneless skinless chicken breasts may be substituted)
½ cup teriyaki sauce, divided (use a thick, sticky sauce)
1 cup snow peas (sugar snap peas may be substituted)
Optional garnishes: sesame seeds, green onions, fresh cilantro or basil finely minced, or red pepper flakes for heat

Tools of the Trade

Before you dive into cooking, gather these essential tools:

Sheet Pan: A large, rimmed baking sheet is perfect for this recipe.
Mixing Bowl: For tossing the chicken and vegetables in olive oil and spices.
Spatula or Tongs: To easily flip and serve the chicken and veggies once they’re done.
Measuring Cups and Spoons: For accurately measuring your ingredients.
Sharp Knife and Cutting Board: For prepping your vegetables and chicken.

Cooking Sheet Pan Teriyaki Chicken and Vegetables: The Process

Ready to get cooking? Follow these simple steps to create your Sheet Pan Teriyaki Chicken and Vegetables masterpiece!

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables cook evenly and get that perfect roasted texture.

Step 2: Prepare the Chicken

In a mixing bowl, combine the chicken thighs, olive oil, salt, pepper, garlic powder, ground ginger, and half of the teriyaki sauce. Toss everything together until the chicken is well coated.

Step 3: Arrange the Vegetables

On your sheet pan, spread the chopped red bell pepper, yellow onion, and broccoli florets in an even layer. Drizzle with a bit of olive oil, and season with salt and pepper to taste.

Step 4: Add the Chicken

Nestle the coated chicken thighs among the vegetables on the sheet pan. Make sure everything is laid out in a single layer for even cooking.

Step 5: Roast in the Oven

Place the sheet pan in the preheated oven and roast for about 20 minutes. After 20 minutes, remove the pan and brush the remaining teriyaki sauce over the chicken and vegetables.

Step 6: Add the Snow Peas

Sprinkle the snow peas over the chicken and veggies. Return the sheet pan to the oven and roast for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Step 7: Garnish and Serve

Once cooked, remove the sheet pan from the oven. Allow it to cool slightly, then garnish with sesame seeds, minced green onions, fresh herbs, or red pepper flakes if desired. Serve warm and enjoy!

Dairy-Free/Gluten-Free Swaps

If you’re looking to make any adjustments for dietary preferences, consider these swaps:

Dairy-Free: This recipe is naturally dairy-free!
Gluten-Free: Ensure that the teriyaki sauce you use is labeled gluten-free to keep this dish suitable for those with gluten sensitivities.
Vegetarian Option: Substitute the chicken with tofu or tempeh, and adjust cooking times accordingly.

Learn from These Mistakes

Cooking is a learning experience! Here are some common pitfalls to avoid when making your Sheet Pan Teriyaki Chicken and Vegetables:

Overcrowding the Pan: Make sure to give your chicken and vegetables plenty of space on the sheet pan. Overcrowding can lead to steaming instead of roasting, resulting in less flavor and soggy veggies.
Not Preheating the Oven: Preheating ensures that you achieve that desired crispy texture. Don’t skip this step!
Using Too Much Sauce: While teriyaki sauce adds flavor, too much can make the dish overly salty or soggy. Stick to the amounts specified in the recipe for best results.
Ignoring Cooking Times: Always check the internal temperature of the chicken to ensure it’s fully cooked. Use a meat thermometer for accuracy.

Refrigerate, Freeze, Reheat

Got leftovers? Here’s how to store and reheat your Sheet Pan Teriyaki Chicken and Vegetables:

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken and vegetables in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.

Questions People Ask

Can I use chicken breasts instead of thighs?

Yes! You can substitute boneless skinless chicken breasts for thighs, but keep in mind that breasts tend to cook faster, so adjust the cooking time as needed.

What other vegetables can I use?

Feel free to customize with your favorites! Zucchini, carrots, or bell peppers would all work beautifully in this recipe.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken and chop the vegetables a day in advance. Just store everything in the refrigerator until you’re ready to cook.

What can I serve with this dish?

This Sheet Pan Teriyaki Chicken and Vegetables pairs wonderfully with steamed rice, quinoa, or cauliflower rice for a lighter option. You can also serve it alongside a fresh salad for a complete meal.

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Time to Try It

Now that you have all the tips and tricks to create a delicious Sheet Pan Teriyaki Chicken and Vegetables, it’s time to get into the kitchen! This recipe is not only satisfying but also offers a delightful medley of flavors and textures that everyone will love. Put on your apron, gather your ingredients, and enjoy a meal that’s simple yet bursting with taste. Happy cooking!

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