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Sheet Pan Teriyaki Chicken and Vegetables

A delicious, protein-packed sheet pan meal featuring tender chicken, crisp vegetables, and a flavorful teriyaki sauce, perfect for busy families.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1 cup soy sauce Forms the basis of the teriyaki sauce.
  • ¼ cup brown sugar Adds sweetness to the dish.
  • 1½ teaspoons sesame oil Enhances the flavor profile.
  • 3 cloves garlic, minced Offers rich, aromatic flavor.
  • 1 teaspoon grated ginger Adds warmth and depth.
  • 1 tablespoon cornstarch Thickens the sauce for a perfect glaze.
  • ¼ cup water Helps to combine the ingredients smoothly.
  • to taste salt and black pepper Balances the flavors.
For the Chicken and Vegetables
  • 3 pieces boneless skinless chicken breasts (about 1 ½ pounds) The main protein source.
  • 2 cups broccoli florets Adds fiber and nutrients.
  • 1 cup carrots, sliced Introduces sweetness and color.
  • ½ pieces red onion, sliced Brings a mild, savory undertone.
  • 1 pieces bell pepper, sliced Adds crunch and vibrancy.

Method
 

Preparation
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Spray a large sheet pan with pan spray and set aside.
  3. In a medium saucepan, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, and water. Bring to a boil over medium heat, then reduce and simmer for about five minutes until thickened.
  4. Cut chicken breasts into 1-inch pieces and lay them in the center of the sheet pan.
  5. In a bowl, toss broccoli, carrots, red onion, and bell pepper with a little olive oil, then spread them evenly on either side of the chicken.
  6. Drizzle everything with about 2/3 of the teriyaki sauce.
Cooking
  1. Place the sheet pan in the oven and bake for 20-25 minutes, or until vegetables are caramelized and chicken reaches an internal temperature of 165 degrees Fahrenheit.
  2. Remove the pan from the oven and drizzle with the remaining teriyaki sauce. Serve over rice, garnished with green onions and sesame seeds if desired.

Notes

Feel free to substitute chicken with tofu for a vegetarian option. You can also swap out veggies based on availability—zucchini, snap peas, or bell peppers work well too. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.