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–+ servings

Sheet Pan Teriyaki Chicken With Vegetables

A delicious and easy one-pan meal featuring marinated chicken and colorful vegetables, all roasted to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless chicken thighs skinless preferred
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger freshly grated
Vegetables
  • 2 cups broccoli florets
  • 1 bell pepper sliced any color
  • 1 cup carrots sliced
  • 1 cup snap peas
  • 2 tablespoons olive oil for drizzling
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Marinade
  1. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. On a sheet pan, arrange the broccoli, bell pepper, carrots, and snap peas.
  3. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Combine and Bake
  1. Remove the chicken from the marinade and place it on the sheet pan with the vegetables.
  2. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Optional: Broil for an additional 2-3 minutes for a charred finish.
Serve
  1. Remove from the oven and let rest for a few minutes before serving.
  2. Serve hot, drizzled with any remaining teriyaki sauce if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gFiber: 4gSugar: 8g

Notes

Feel free to substitute vegetables based on your preference or seasonal availability.

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