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5.0 from 27 votes

Sheet Pan Teriyaki Chicken and Veggies

This sheet pan teriyaki chicken is the perfect weeknight meal! It’s easy to make, quick to cook, and so yummy the entire family will enjoy!

Prep Time
15 mins
Cook Time
15 mins
marinating time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 359 kcal
Course: Dinner
Cuisine: Chinese , American

Ingredients

Chicken Marinade
  • ¼ cup Coconut aminos  or soy sauce
  • 2 TBS rice vinegar
  • 2 TBS water
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 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 ginger powder
  • 2 tsp toasted sesame seeds
Sheet Pan Teriyaki Chicken
  • 1 pound Perdue Harvestland Diced Chicken Breasts approximately two packs
  • 1 head broccoli chopped into florets
  • 3 medium carrots peeled and chopped into 1/2 inch half moons
  • 2 medium zucchini chopped into 1/2 inch chunks
  • 1 TBS avocado oil
  • ½ tsp salt

Instructions

Marinade
    Cup of Yum
  1. Combine all of the chicken marinade ingredients in a gallon size ziploc bag; close the bag and mix the ingredients together.
  2. Place the diced chicken in the ziploc bag and marinate for at least 30 minutes but preferably overnight.
  3. 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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Toss the veggies together with the avocado oil and salt.
  4. Evenly distribute the chicken and veggies on 1-2 parchment lined sheet pans.
  5. 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.
  6. After 12 minutes, remove the sheet pans from the oven and switch the oven to broil.
  7. Brush the teriyaki glaze over all of the chicken and veggies on the sheet pans.
  8. 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.
  9. Remove from the oven and enjoy by itself or over rice or noodles.
Teriyaki Glaze
  1. 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.
  2. Reduce the heat and simmer for approximately 8 minutes, or until the mixture reaches a glossy, thicker consistency.

Nutrition Information

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 (26%) Fiber 4g (16%) Sugar 20g (40%) Vitamin A 5880IU (118%) Vitamin C 105mg (117%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 359

% 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.