Sheet Pan Teriyaki Chicken and Veggies
User Reviews
5
Sheet Pan Teriyaki Chicken and Veggies
Description
Sheet Pan Teriyaki Chicken and Veggies begins with marinating diced chicken breast in a blend of coconut aminos or soy sauce, rice vinegar, fresh garlic and ginger, and optionally honey and sesame oil for sweetness and aroma. After marinating, the chicken is brought to room temperature while vegetables—broccoli florets, sliced carrots, and zucchini chunks—are tossed with avocado oil and salt.
The chicken and vegetables are spread evenly on parchment-lined sheet pans and roasted at 4006F for 12 minutes until the chicken is cooked and the vegetables become tender. While roasting, a teriyaki glaze is prepared by combining rice vinegar, water, brown sugar, coconut oil, coconut aminos, spices, and toasted sesame seeds.
After roasting, the oven is switched to broil and the glaze is brushed onto the chicken and vegetables to caramelize briefly under high heat, adding a glossy finish and concentrated flavor. This method enhances the dish’s savory, sweet, and slightly tangy profile with a balance of tender meat and roasted vegetables.
Ingredients
Chicken Marinade
- ¼ cup coconut aminos or soy sauce
- 2 TBS rice vinegar
- 2 TBS water
- 2 cloves garlic minced
- 1 tsp ginger minced, fresh
- 2 TBS honey optional, if you want sweeter
- 1 TBS sesame oil optional
Teriyaki Glaze
- ⅓ cup rice vinegar
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup coconut oil
- ¼ cup coconut aminos or soy sauce
- 1 TBS flour
- 2 tsp garlic powder
- 1 ½ tsp ground ginger
- 2 tsp sesame seeds toasted
Sheet Pan Teriyaki Chicken
- 1 pound chicken breasts approximately two packs, Perdue Harvestland diced
- 1 head broccoli chopped into florets
- 3 carrot peeled and chopped into 1/2 inch half moons, medium
- 2 zucchini chopped into 1/2 inch chunks, medium
- 1 TBS avocado oil
- ½ tsp salt
Instructions
Marinade
- Combine all of the chicken marinade ingredients in a gallon size ziploc bag; close the bag and mix the ingredients together.
- Place the diced chicken in the ziploc bag and marinate for at least 30 minutes but preferably overnight.
- When you are ready to assemble the sheet pan, pull out the chicken to allow it to come to room temperature.
Sheet Pan Chicken and Veggies
- Preheat the oven to 400 degrees.
- Prep the veggies if you have not already done so. The goal is to make the veggies all about the same size so that they are all cooked through at the same time.
- Toss the veggies together with the avocado oil and salt.
- Evenly distribute the chicken and veggies on 1-2 parchment lined sheet pans.
- Roast in the oven for 12 minutes, or until the vegetables are tender and the chicken is cooked through. While the sheet pans are roasting, prepare the teriyaki glaze.
- After 12 minutes, remove the sheet pans from the oven and switch the oven to broil.
- Brush the teriyaki glaze over all of the chicken and veggies on the sheet pans.
- Return the sheet pans to the bottom rack of the oven (this is important so you don’t burn the parchment or the teriyaki glaze) and broil for 3 minutes.
- Remove from the oven and enjoy by itself or over rice or noodles.
Teriyaki Glaze
- Combine all of the ingredients for the teriyaki glaze in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
- Reduce the heat and simmer for approximately 8 minutes, or until the mixture reaches a glossy, thicker consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 359kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 798mg | 33% |
| Potassium | 899mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 5880IU | 118% |
| Vitamin C | 105mg | 117% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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