Sheet Pan Teriyaki Chicken and Vegetables Recipe
This Sheet Pan Teriyaki Chicken and Vegetables is a vibrant, flavor-packed meal that brings together tender chicken and crisp, colorful veggies in just 50 minutes.
Not only is this dish a feast for the senses, but it’s also a nutrient powerhouse, loaded with protein, fiber, and essential vitamins.
Ingredients
- 8 boneless, skinless chicken breasts (or chicken thighs)
- 3 cups broccoli florets
- 2 cups sliced carrots
- 2 cups sugar snap peas
- salt and pepper, to taste
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 2 teaspoons sesame oil
- 3 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 400 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
- In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
- Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
- Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
- Garnish with sesame seeds before serving, if desired.
Nutrition
Calories: 309kcalCarbohydrates: 27gProtein: 37gFat: 6gSaturated Fat: 1gCholesterol: 96mgSodium: 1638mgPotassium: 998mgFiber: 4gSugar: 16gVitamin A: 7812IUVitamin C: 65mgCalcium: 75mgIron: 3mg
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