Description
A flavorful sheet pan meal featuring juicy teriyaki chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large head broccoli, cut into florets
- 2 bell peppers, seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 red onion, cut into wedges
- 1 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, freshly grated
- 2 cloves garlic, minced
- Optional Garnishes: sesame seeds, chopped green onions, red pepper flakes
Instructions
- Combine the chicken pieces with the teriyaki sauce, grated ginger, minced garlic, and sesame oil in a large bowl. Toss until the chicken is evenly coated.
- Mix the prepared vegetables: broccoli, bell peppers, carrots, and red onion in a separate bowl.
- Spread the vegetable mixture on the prepared sheet pan, ensuring even distribution.
- Top the vegetables with the marinated chicken pieces, arranging them in a single layer for even cooking.
- Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the veggies are tender. Stir halfway through the cooking time to promote even roasting.
- Broil for an additional 2-3 minutes to achieve golden-brown edges.
- Remove from the oven and let cool slightly before serving.
- Garnish with sesame seeds, chopped green onions, and a sprinkle of red pepper flakes if desired.
Notes
For enhanced flavor, consider marinating the chicken in teriyaki sauce for 30 minutes prior to cooking.
