Sheet Pan Teriyaki Chicken and Vegetables
When you’re in the mood for a delicious, wholesome meal that requires minimal clean-up, look no further than Sheet Pan Teriyaki Chicken and Vegetables. This vibrant dish combines tender chicken thighs with an array of colorful vegetables, all coated in a rich teriyaki sauce that brings everything together in harmony. Perfect for busy weeknights or meal prep, this recipe is as easy to make as it is to enjoy.
Reasons to Love Sheet Pan Teriyaki Chicken and Vegetables
There are countless reasons to adore this dish, but here are a few that stand out:
- Effortless Clean-Up: Cooking everything on one sheet pan means less mess and fewer dishes to wash.
- Flavorful and Satisfying: The teriyaki sauce infuses the chicken and veggies with delicious umami flavors that will leave you craving more.
- Customizable: Feel free to swap in your favorite vegetables or adjust the sauce to match your taste preferences.
- Quick Cooking Time: This dish comes together in about 30-40 minutes, making it perfect for busy evenings.
- Healthy and Nutritious: Packed with protein and a variety of vegetables, this meal is both filling and nourishing.
Your Shopping Guide
Head to your local grocery store with this shopping list in hand:
- 1 medium red bell pepper, seeded and cut into bite-sized pieces
- 1 medium yellow onion, roughly chopped into chunky pieces
- 1 to 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder
- Ground ginger
- 1 pound boneless skinless chicken thighs (or boneless skinless chicken breasts)
- ½ cup teriyaki sauce, divided
- 1 cup snow peas (or sugar snap peas)
- Optional garnishes: sesame seeds, green onions, fresh cilantro or basil, red pepper flakes
Kitchen Gear Checklist
Before you start cooking, make sure you have the following kitchen gear:
- Sheet Pan: A large baking sheet will help you cook everything evenly.
- Baking Parchment: Optional, but makes for easier clean-up.
- Mixing Bowl: For tossing the vegetables and chicken with seasonings.
- Knife and Cutting Board: Essential for prepping your ingredients.
- Measuring Spoons: To measure out your seasonings accurately.
Sheet Pan Teriyaki Chicken and Vegetables Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables will roast perfectly.
Step 2: Prepare the Ingredients
Start by preparing your vegetables. Cut the red bell pepper into bite-sized pieces and chop the yellow onion into chunky wedges that stay somewhat connected. Rinse the broccoli florets and snow peas under cold water.
Step 3: Season the Vegetables
In a large mixing bowl, combine the prepared vegetables: red bell pepper, yellow onion, and broccoli. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, garlic powder, and ground ginger. Toss until everything is evenly coated.
Step 4: Prepare the Chicken
In the same bowl or a separate one, add the boneless skinless chicken thighs. Pour in ¼ cup of teriyaki sauce and toss to coat the chicken thoroughly.
Step 5: Arrange on the Sheet Pan
Line your sheet pan with baking parchment for easy clean-up (optional). Arrange the seasoned vegetables on one side of the pan and place the chicken thighs on the other side.
Step 6: Bake in the Oven
Place the sheet pan in the preheated oven and bake for about 20 minutes. After 20 minutes, remove the pan and drizzle the remaining teriyaki sauce over the chicken and vegetables.
Step 7: Add the Snow Peas
Scatter the snow peas over everything on the sheet pan. Return the pan to the oven and bake for an additional 5-10 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
Step 8: Garnish and Serve
Once cooked, remove the sheet pan from the oven and let it cool for a minute. Garnish with optional toppings like sesame seeds, green onions, fresh herbs, or red pepper flakes for a touch of heat. Serve warm and enjoy!
Spring–Summer–Fall–Winter Ideas
This Sheet Pan Teriyaki Chicken and Vegetables recipe is versatile enough to adapt to the season. Here are some ideas:
- Spring: Add snap peas and asparagus for a fresh, vibrant dish.
- Summer: Include zucchini and cherry tomatoes for a burst of color and flavor.
- Fall: Substitute broccoli with Brussels sprouts and add diced sweet potatoes for a hearty meal.
- Winter: Use root vegetables like carrots and parsnips alongside the traditional vegetables for a warm, comforting dish.
Avoid These Traps
To ensure your Sheet Pan Teriyaki Chicken and Vegetables turns out perfectly, keep these tips in mind:
- Don’t overcrowd the sheet pan; this can lead to steaming instead of roasting.
- Use a thick teriyaki sauce for better adherence to the chicken and veggies.
- Be mindful of cooking times; overcooked chicken can become dry.
- Make sure to cut vegetables into even sizes for uniform cooking.
Make-Ahead & Storage
One of the best aspects of this dish is its make-ahead potential:
You can prepare the chicken and vegetables a day in advance. Simply store them in an airtight container in the fridge until you’re ready to cook. When you’re ready to eat, just follow the baking instructions. Leftovers can be stored in the fridge for up to 3 days and can be reheated in the oven or microwave.
Handy Q&A
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be substituted for chicken thighs. Just be sure to monitor the cooking time, as breasts may cook faster.
What type of teriyaki sauce should I use?
Opt for a thick, sticky teriyaki sauce for the best flavor and adherence. You can find various store-bought options, or make your own if you prefer.
Can I add different vegetables?
Absolutely! This recipe is very flexible. Feel free to add or substitute your favorite vegetables, such as bell peppers, carrots, or green beans.
How can I make it spicier?
If you enjoy heat, consider adding red pepper flakes or a drizzle of sriracha sauce before serving. You can also use spicy teriyaki sauce for an extra kick!
Bring It Home
This Sheet Pan Teriyaki Chicken and Vegetables is not just a meal; it’s an experience. With its delightful combination of flavors, ease of preparation, and minimal clean-up, it’s a dish that deserves a regular spot in your weekly meal rotation. Whether you’re feeding a family or just cooking for yourself, this recipe will satisfy your taste buds and nourish your body.
So go ahead, gather your ingredients, and create a beautiful dish that’s sure to impress. Happy cooking!
Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables will roast perfectly.
- Start by preparing your vegetables. Cut the red bell pepper into bite-sized pieces and chop the yellow onion into chunky wedges that stay somewhat connected. Rinse the broccoli florets and snow peas under cold water.
- In a large mixing bowl, combine the prepared vegetables: red bell pepper, yellow onion, and broccoli. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, garlic powder, and ground ginger. Toss until everything is evenly coated.
- In the same bowl or a separate one, add the boneless skinless chicken thighs. Pour in ¼ cup of teriyaki sauce and toss to coat the chicken thoroughly.
- Line your sheet pan with baking parchment for easy clean-up (optional). Arrange the seasoned vegetables on one side of the pan and place the chicken thighs on the other side.
- Place the sheet pan in the preheated oven and bake for about 20 minutes. After 20 minutes, remove the pan and drizzle the remaining teriyaki sauce over the chicken and vegetables.
- Scatter the snow peas over everything on the sheet pan. Return the pan to the oven and bake for an additional 5-10 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
- Once cooked, remove the sheet pan from the oven and let it cool for a minute. Garnish with optional toppings like sesame seeds, green onions, fresh herbs, or red pepper flakes for a touch of heat. Serve warm and enjoy!
Notes
- Don’t overcrowd the sheet pan; this can lead to steaming instead of roasting.
- Use a thick teriyaki sauce for better adherence to the chicken and veggies.
- Be mindful of cooking times; overcooked chicken can become dry.
- Make sure to cut vegetables into even sizes for uniform cooking.
