Sheet Pan Teriyaki Chicken With Vegetables

When it comes to weeknight dinners, simplicity and flavor are key. Enter the glorious Sheet Pan Teriyaki Chicken With Vegetables, a dish that brings together tender chicken breasts marinated in a savory-sweet teriyaki sauce with vibrant, colorful vegetables. This recipe not only delivers on taste but also makes cleanup a breeze. Perfect for busy families or anyone looking to enjoy a nutritious meal without spending hours in the kitchen, this one-pan wonder is sure to become a staple in your home.

Why Cooks Rave About It

Cooks rave about Sheet Pan Teriyaki Chicken With Vegetables for several reasons. First and foremost, it’s a complete meal that combines protein and veggies all on one pan—meaning less mess and fewer dishes to wash! The teriyaki sauce adds an irresistible glaze that caramelizes beautifully in the oven, making every bite a delicious experience. Furthermore, the recipe is easily customizable, allowing you to swap in whatever vegetables you have on hand. Whether you’re serving it over rice, quinoa, or even enjoying it on its own, this meal is sure to impress.

What You’ll Gather

• 1 cup soy sauce – the base for our flavorful marinade.
• ½ cup brown sugar – adds a touch of sweetness.
• 1 teaspoon sesame oil – imparts a rich, nutty flavor.
• 3 cloves garlic, minced – for a fragrant kick.
• 1 teaspoon grated ginger – enhances the overall flavor.
• 1 tablespoon cornstarch – thickens the sauce beautifully.
• ½ cup water – helps to blend the sauce ingredients.
• Salt and black pepper – to taste.
• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 ½ pounds) – the star of the dish.
• 2 cups broccoli florets – adds crunch and nutrition.
• 1 cup carrots, sliced – for sweetness and color.
• 1 red onion, sliced – brings a slight pungency.
• 1 bell pepper, sliced – for a pop of color and flavor.

Cook’s Kit

• Large sheet pan – a must for roasting everything at once.
• Mixing bowl – to combine the marinade ingredients.
• Whisk – for blending the marinade until smooth.
• Knife and cutting board – for prepping your vegetables and chicken.
• Measuring cups and spoons – for accurate ingredient measurements.
• Spatula – to toss the vegetables and chicken in the marinade.

Sheet Pan Teriyaki Chicken With Vegetables Cooking Guide

Step 1: Preheat the Oven

Begin by preheating your oven to 400°F (200°C). This ensures that your chicken and vegetables cook evenly and develop a lovely caramelization.

Step 2: Prepare the Marinade

In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, and water until well combined. This teriyaki sauce will serve as both a marinade and a glaze for your chicken and vegetables.

Step 3: Marinate the Chicken

Place the chicken breasts in a large resealable bag or a shallow dish. Pour half of the teriyaki marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

Step 4: Prep the Vegetables

While the chicken is marinating, prepare the vegetables. Wash and slice the broccoli, carrots, red onion, and bell pepper. Place them in a large bowl and season with salt and black pepper to taste.

Step 5: Assemble on the Sheet Pan

Once the chicken has marinated, remove it from the refrigerator. Spread the marinated chicken and the prepared vegetables evenly on a large sheet pan. Drizzle the remaining teriyaki marinade over the top, ensuring everything is well coated.

Step 6: Roast in the Oven

Place the sheet pan in the preheated oven and roast for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Step 7: Serve and Enjoy

Once cooked, remove the sheet pan from the oven. Let it sit for a couple of minutes before serving. You can serve the Sheet Pan Teriyaki Chicken With Vegetables over rice, quinoa, or enjoy it on its own. Drizzle any remaining sauce over the top for extra flavor!

Allergy-Friendly Swaps

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Low-Sugar: Substitute brown sugar with a sugar alternative like monk fruit sweetener.
• Vegetarian/Vegan: Replace chicken with extra-firm tofu, cut into cubes and marinated similarly.
• Low-Sodium: Opt for low-sodium soy sauce to reduce salt content.

Cook’s Commentary

The beauty of Sheet Pan Teriyaki Chicken With Vegetables lies in its versatility. Feel free to experiment with different vegetables based on the season or what you have on hand. Zucchini, snap peas, or even asparagus would make delightful additions. This dish also reheats beautifully, making it perfect for meal prep. Just store individual portions in airtight containers, and you’ll have delicious lunches ready to go!

Storage Pro Tips

To keep your Sheet Pan Teriyaki Chicken With Vegetables fresh and tasty, follow these storage tips:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat leftovers in the microwave or on the stovetop until warmed through. You may want to add a splash of water or extra sauce to keep it moist.

Common Questions

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used! Just keep in mind that they may release more water during cooking, so you may need to adjust your cooking time slightly to ensure everything cooks evenly.

How can I make this dish spicier?

If you like a bit of heat, consider adding red pepper flakes to the marinade or tossing in some sliced jalapeños with the vegetables before roasting. You can also serve it with a spicy sriracha drizzle!

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken a day in advance and keep the vegetables prepped in the fridge. Just assemble and roast when you’re ready to eat!

What sides pair well with this dish?

For a well-rounded meal, serve your Sheet Pan Teriyaki Chicken With Vegetables alongside steamed rice, quinoa, or even cauliflower rice for a low-carb option. A simple cucumber salad can also add a refreshing touch!

One Pan, More Ideas

• Sheet Pan Salmon with Asparagus – A light and healthy alternative.
• Sheet Pan Beef and Broccoli – A hearty twist on the classic.
• Sheet Pan Vegetable Tacos – Great for a meatless meal.
• Sheet Pan Pork Chops with Vegetables – A savory option for pork lovers.

The Takeaway

There you have it! Sheet Pan Teriyaki Chicken With Vegetables is not just a meal; it’s an experience that’s flavorful, easy to make, and requires minimal cleanup. It’s a fantastic way to bring a taste of Asian-inspired cuisine to your dinner table without the fuss. With the ability to customize the vegetables and adjust the ingredients, this recipe is as versatile as it is delicious. So grab your sheet pan and get ready to impress your family with a meal that’s both healthy and satisfying. Happy cooking!