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Sheet Pan Teriyaki Chicken and Peppers

A vibrant, easy-to-make dish featuring tender chicken and colorful bell peppers coated in a rich teriyaki sauce, perfect for busy weeknights and meal prepping.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast Serves as the main protein for a filling meal.
  • 1 red bell pepper red bell pepper Adds sweetness and color.
  • 1 yellow bell pepper yellow bell pepper Contributes additional sweetness and vibrant hue.
  • 1 green bell pepper green bell pepper Provides slight bitterness for balance.
  • 1/2 cup teriyaki sauce Infuses the dish with rich, umami flavor.
  • 3 scallions green onions Adds freshness as a garnish.
  • 1 tbsp sesame seeds Enhances presentation and adds a nutty flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C).
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut the chicken breast and all bell peppers into thin strips, and finely dice the green onions.
Mixing
  1. In a large bowl, combine the sliced chicken strips and bell peppers.
  2. Pour the teriyaki sauce over the chicken and peppers, stirring until thoroughly coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, preferably one hour.
Baking
  1. Arrange the marinated chicken and peppers in a single layer on the prepared baking sheet.
  2. Bake in the preheated oven for 25 to 35 minutes, until the chicken is cooked through and the peppers are tender.
  3. Remove from the oven and sprinkle diced green onions and sesame seeds on top.
Serving
  1. Serve hot, spooning pan juices over each plate, ideally with cooked rice.

Notes

For best flavor, allow marination for at least an hour. Use a meat thermometer to check for doneness (165°F/74°C). Pair with sides like rice or quinoa, and feel free to add other vegetables.