5 from 3 votes
Sheet Pan Teriyaki Chicken
🥦🍗🫛🌶️ This EASY Sheet Pan Teriyaki Chicken and Vegetables recipe is ready in 30 minutes and full of rich Asian-inspired flavor! It's a ONE PAN, no-fuss chicken dinner that’s high protein with healthy fiber. You can customize the veggies based on what you have on hand and enjoy.
Prep Time
7 mins
Cook Time
23 mins
Servings:
4
Calories:
356 kcal
Course:
Main Course, Others
Cuisine:
Asian
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 ½ to 2 cups broccoli florets
- 2 tablespoons olive oil
- ¾ teaspoon salt or more to taste
- ½ teaspoon black pepper or more to taste, freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 ½ pounds chicken thigh boneless skinless chicken breasts may be substituted, boneless, skinless
- ¾ cup teriyaki sauce divided (use a thick, sticky sauce)
- 1 cup snow peas (sugar snap peas may be substituted)
- sesame seeds or black sesame seeds, green onions, fresh cilantro or basil finely minced, or red pepper flakes for heat; plus more salt and pepper likely, optionally garnish
Instructions
- Preheat oven to 400F. Optionally line the sheet pan with foil for easier cleanup. Spray the foil or sheet pan with cooking spray.
- To one side of the sheet pan, add the diced bell peppers, onions, broccoli, evenly drizzle with olive oil, and evenly season with salt, pepper, garlic powder, ginger, and use your hands to toss and coat evenly. Keep the veggies on one side of the sheet pan. Set aside momentarily.
- To a medium bowl, add the diced chicken, add 1/4 cup teriyaki sauce, and toss to coat.
- Place the coated chicken on the other side of the sheet pan and bake for about 18-20 minutes.
- Remove from the oven, add the snow peas, evenly drizzle everything with the remaining 1/2 cup teriyaki sauce, toss well to coat evenly, and return the sheet pan to the oven and continue baking for about 5-8 minutes, or until as browned as desired.
- Optionally garnish with sesame seeds, green onions, fresh herbs, red pepper flakes if you want a bit of heat, and more than likely you'll want to add additional salt and pepper, to taste.
Cup of Yum
Notes
- Storage: This recipe will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3-4 months. Note that the texture of the veggies changes during the freezing/thawing/reheating process and they’ll be much if you freeze the leftovers Reheat leftovers for about 30 seconds in your microwave on high, or as needed.
Nutrition Information
Serving
1serving
Calories
356kcal
(18%)
Carbohydrates
18g
(6%)
Protein
38g
(76%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.03g
(2%)
Cholesterol
162mg
(54%)
Sodium
2671mg
(111%)
Potassium
813mg
(17%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
1455IU
(29%)
Vitamin C
85mg
(94%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 2671mg | 111% |
| Potassium | 813mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 85mg | 94% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.