Description
Teriyaki Chicken Sheet Pan Supper is a quick, flavorful one-pan meal featuring juicy chicken, crisp-tender vegetables, and a sweet and savory teriyaki glaze. Perfect for weeknights, it’s easy to make, customizable, and cleanup is a breeze.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 cups broccoli florets
- 2 bell peppers (red, yellow, or green), sliced
- 2 carrots, thinly sliced or julienned
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tbsp sesame seeds (for garnish)
- Optional: cooked rice or noodles for serving, chopped green onions
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- In a bowl, toss chicken chunks with salt, pepper, and a few spoonfuls of teriyaki sauce.
- Spread chicken on one half of the baking sheet.
- In another bowl, toss broccoli, bell peppers, carrots, and onion with olive oil, salt, and pepper. Spread on the other half of the baking sheet.
- Bake for 20–25 minutes, stirring once halfway through, until chicken is cooked and vegetables are crisp-tender.
- In the last 5 minutes, drizzle remaining teriyaki sauce over everything and return to the oven.
- Serve hot, garnished with sesame seeds and green onions, over rice or noodles if desired.
Notes
- Use shrimp or tofu instead of chicken for variation.
- Try snow peas, zucchini, or mushrooms as alternate veggies.
- Add sriracha or red pepper flakes to the sauce for heat.
- Marinate chicken beforehand for deeper flavor.
- A splash of pineapple juice in the sauce adds a tropical twist.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
