Go Back
–+ servings
Sheet Pan Teriyaki Chicken and Vegetables
Tuba

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Asian
Calories: 309
Ingredients Method Nutrition

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

Method
 

  1. Preheat oven to 400 degrees F.
  2. Cover a baking sheet with foil and spray with nonstick cooking spray.
  3. Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
  4. 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.
  5. Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
  6. Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
  7. 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
Tried this recipe?Let us know how it was!