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Sheet Pan Teriyaki Chicken With Vegetables

This Sheet Pan Teriyaki Chicken is a one-pan wonder! Juicy chicken and vibrant vegetables coated in a savory-sweet sauce, ready in no time!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Marinade:

  • 1 cup soy sauce
  • ½ cup brown sugar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • ½ cup water
  • to taste Salt and black pepper

For the Chicken and Vegetables:

  • 3 pieces boneless skinless chicken breasts cut in half lengthwise (about 1 ½ pounds)
  • 2 cups broccoli florets
  • 1 cup carrots, sliced
  • 1 piece red onion, sliced
  • 1 piece bell pepper, sliced

Instructions

  • Step 1: Preheat the Oven - Begin by preheating your oven to 400°F (200°C).
  • 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.
  • 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. Seal and let it marinate in the refrigerator for at least 30 minutes.
  • Step 4: Prep the Vegetables - While the chicken is marinating, wash and slice the broccoli, carrots, red onion, and bell pepper. Season with salt and black pepper.
  • Step 5: Assemble on the Sheet Pan - Spread the marinated chicken and prepared vegetables evenly on a large sheet pan. Drizzle the remaining marinade over the top.
  • Step 6: Roast in the Oven - Place the sheet pan in the preheated oven and roast for approximately 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
  • Step 7: Serve and Enjoy - Let it sit for a couple of minutes before serving. Serve over rice, quinoa, or enjoy on its own.

Equipment

  • Large sheet pan
  • Mixing Bowl
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula

Notes

  • For a gluten-free option, use tamari instead of soy sauce.
  • Feel free to customize the vegetables based on what you have on hand.
  • This dish stores well in the fridge for up to 3 days.