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Sheet Pan Teriyaki Chicken & Veggies Savory Delight

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Get ready for a tasty adventure with my Sheet Pan Teriyaki Chicken & Veggies Savory Delight! This one-pan meal is full of flavor, easy to make, and perfect for busy weeknights. With juicy chicken and colorful veggies, it’s both healthy and satisfying. I'll share all the must-have ingredients, simple steps, and tips to make this dish a favorite in your home. Let’s dive in and create a dinner you'll love!

For this dish, you need some key ingredients. Here is what you will need: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup fresh broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 2 tablespoons olive oil - 1 tablespoon sesame oil - Salt and pepper to taste - ¼ cup teriyaki sauce (store-bought or homemade) - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame seeds for garnish - 2 green onions, chopped for garnish These ingredients come together to create a tasty meal. The chicken gives protein, while the veggies add color and crunch. The teriyaki sauce ties all the flavors together with a sweet and savory taste. You can make this dish even better with some optional garnishes. Here are some ideas: - Chopped cilantro for freshness - Crushed red pepper flakes for heat - Lime wedges for a zesty kick These extras can add flavor and style to your dish. You can mix and match to find your favorite combinations. For this recipe, I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. If you prefer, you can use chicken breasts. Just remember, they may dry out faster. Cut your chicken into bite-sized pieces. This helps them cook evenly and soak up the teriyaki sauce well. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step ensures even cooking. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps food not to stick. In a mixing bowl, take 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. Add 2 tablespoons of olive oil, 1 tablespoon of sesame oil, salt, and pepper. Pour in ¼ cup of teriyaki sauce, and add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Toss everything together until the chicken pieces are well coated in the marinade. In another bowl, gather the fresh veggies: 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas. Drizzle a little olive oil over the veggies. Add a pinch of salt and pepper. Toss them well to make sure they are seasoned nicely. Now it’s time to arrange the ingredients. Spread the marinated chicken on one half of the prepared baking sheet. On the other half, lay out the seasoned vegetables. Make sure they are spread out evenly for even cooking. Place the sheet pan in the preheated oven. Bake for about 25-30 minutes. Check that the chicken is cooked through and the veggies are tender-crisp. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safety. Once cooked, remove the sheet pan from the oven. Let it cool for a few minutes. For a final touch, sprinkle 1 teaspoon of sesame seeds and chopped green onions on top. Serve the teriyaki chicken and veggies on a large platter. Drizzle any leftover teriyaki sauce over the dish for added flavor. Enjoy! To get juicy, tender chicken, start with boneless, skinless thighs. They stay moist during cooking. Cut the chicken into small, even pieces. This helps it cook uniformly. Marinate the chicken in teriyaki sauce, olive oil, and spices for at least 30 minutes. This boosts flavor and tenderness. When baking, check the internal temperature. It should reach 165°F (74°C). Let the chicken rest for a few minutes after baking. This keeps the juices inside. For the best veggies, use fresh broccoli, red bell pepper, and snap peas. Cut them into similar sizes to ensure even cooking. Toss them lightly in olive oil and season with salt and pepper. This enhances their natural taste. Spread the veggies out on the sheet pan, leaving space between them. This allows heat to circulate and helps them stay crisp. Bake them until they are tender yet still vibrant in color. Meal prep makes weeknight cooking a breeze. Chop your chicken and vegetables ahead of time. Store them in separate containers in the fridge. You can marinate the chicken a day before cooking. This saves time and adds flavor. On busy nights, simply preheat the oven and bake. In about 30 minutes, you’ll have a tasty meal ready. Consider doubling the recipe. This way, you have extra servings for lunch or dinner later in the week. Pro Tips Marinate for Flavor: For even more flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes or overnight in the refrigerator before cooking. Customize Your Veggies: Feel free to substitute any vegetables you have on hand, such as zucchini, bell peppers, or carrots, to suit your taste. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. {{image_2}} To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer tasty options. You can also make your own sauce using tamari instead of soy sauce. This gives you the same great flavor without gluten. You can swap in many veggies for this recipe. Some great choices include: - Carrots, sliced - Zucchini, chopped - Cauliflower florets - Bell peppers of any color Mix and match to find your favorite blend. Each veggie adds unique tastes and textures to your meal. Store-bought teriyaki sauce is quick and easy. However, making homemade teriyaki sauce is simple and fun. Combine soy sauce, honey, garlic, and ginger in a bowl for a fresh taste. Homemade sauce lets you control the flavor and sweetness. Plus, it can be free of preservatives. To keep your sheet pan teriyaki chicken and veggies fresh, let them cool first. Transfer the leftovers to an airtight container. Make sure to divide them into smaller portions. This helps them cool faster and makes reheating easier. Store the container in the fridge. They will stay good for up to three days. When you're ready to enjoy your leftovers, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also microwave them. Place the food in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. If you want to save your leftovers for later, freezing works well. Use freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. You should bake the chicken for 25 to 30 minutes. Make sure the chicken reaches 165°F (74°C) for safety. This time lets the chicken cook through while keeping it juicy. Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the baking time to around 20 to 25 minutes. The key is to check the internal temperature to ensure it is fully cooked. Great choices include broccoli, bell peppers, and snap peas. You can also add carrots, zucchini, or mushrooms. These veggies soak up the teriyaki sauce well and add color to the dish. Absolutely! You can mix soy sauce, honey, garlic, and ginger for a quick version. Combine: - ¼ cup soy sauce - 2 tablespoons honey - 1 clove garlic, minced - 1 teaspoon grated ginger This sauce is easy and fresh! To make it meal prep-friendly, store leftovers in airtight containers. You can also cook extra chicken and veggies in advance. This way, you can quickly reheat them for lunch or dinner. This article covered all you need for a delicious sheet pan teriyaki chicken dinner. You learned about essential ingredients, marinating chicken, and arranging veggies. I shared tips for perfect cooking and meal prep. Variations like gluten-free options make this dish adaptable. Finally, we discussed storage and reheating to keep leftovers tasty. With these steps, you can make a fun and easy weeknight meal any time. Enjoy trying this recipe and making it your own!

Why I Love This Recipe

  1. Quick and Easy: This recipe is perfect for busy weeknights, taking only 40 minutes from start to finish.
  2. One-Pan Wonder: Cooking everything on a single sheet pan means less cleanup, making this dish as practical as it is delicious.
  3. Flavor-Packed: The combination of teriyaki sauce, garlic, and ginger creates a mouthwatering flavor that the whole family will love.
  4. Healthy and Colorful: Packed with vibrant vegetables, this dish is not only nutritious but also visually appealing on your dinner table.

Ingredients

Essential Ingredients for Sheet Pan Teriyaki Chicken & Veggies

For this dish, you need some key ingredients. Here is what you will need:

  1. 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  2. 1 cup fresh broccoli florets
  3. 1 red bell pepper, sliced
  4. 1 cup snap peas
  5. 2 tablespoons olive oil
  6. 1 tablespoon sesame oil
  7. Salt and pepper to taste
  8. ¼ cup teriyaki sauce (store-bought or homemade)
  9. 2 cloves garlic, minced
  10. 1 teaspoon fresh ginger, grated
  11. 1 teaspoon sesame seeds for garnish
  12. 2 green onions, chopped for garnish

These ingredients come together to create a tasty meal. The chicken gives protein, while the veggies add color and crunch. The teriyaki sauce ties all the flavors together with a sweet and savory taste.

Optional Garnishes and Seasonings

You can make this dish even better with some optional garnishes. Here are some ideas:

  1. Chopped cilantro for freshness
  2. Crushed red pepper flakes for heat
  3. Lime wedges for a zesty kick

These extras can add flavor and style to your dish. You can mix and match to find your favorite combinations.

Choosing the Right Chicken Cuts

For this recipe, I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. If you prefer, you can use chicken breasts. Just remember, they may dry out faster. Cut your chicken into bite-sized pieces. This helps them cook evenly and soak up the teriyaki sauce well.

Step-by-Step Instructions

Prepping Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). This step ensures even cooking. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps food not to stick.

Marinating the Chicken

In a mixing bowl, take 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. Add 2 tablespoons of olive oil, 1 tablespoon of sesame oil, salt, and pepper. Pour in ¼ cup of teriyaki sauce, and add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Toss everything together until the chicken pieces are well coated in the marinade.

Preparing and Seasoning the Vegetables

In another bowl, gather the fresh veggies: 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas. Drizzle a little olive oil over the veggies. Add a pinch of salt and pepper. Toss them well to make sure they are seasoned nicely.

Arranging Ingredients on the Sheet Pan

Now it’s time to arrange the ingredients. Spread the marinated chicken on one half of the prepared baking sheet. On the other half, lay out the seasoned vegetables. Make sure they are spread out evenly for even cooking.

Baking Process and Cooking Time

Place the sheet pan in the preheated oven. Bake for about 25-30 minutes. Check that the chicken is cooked through and the veggies are tender-crisp. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safety.

Final Touches and Serving Suggestions

Once cooked, remove the sheet pan from the oven. Let it cool for a few minutes. For a final touch, sprinkle 1 teaspoon of sesame seeds and chopped green onions on top. Serve the teriyaki chicken and veggies on a large platter. Drizzle any leftover teriyaki sauce over the dish for added flavor. Enjoy!

Tips & Tricks

How to Achieve Perfectly Cooked Chicken

To get juicy, tender chicken, start with boneless, skinless thighs. They stay moist during cooking. Cut the chicken into small, even pieces. This helps it cook uniformly. Marinate the chicken in teriyaki sauce, olive oil, and spices for at least 30 minutes. This boosts flavor and tenderness. When baking, check the internal temperature. It should reach 165°F (74°C). Let the chicken rest for a few minutes after baking. This keeps the juices inside.

Best Practices for Tender-Crisp Vegetables

For the best veggies, use fresh broccoli, red bell pepper, and snap peas. Cut them into similar sizes to ensure even cooking. Toss them lightly in olive oil and season with salt and pepper. This enhances their natural taste. Spread the veggies out on the sheet pan, leaving space between them. This allows heat to circulate and helps them stay crisp. Bake them until they are tender yet still vibrant in color.

Meal Prep Tips for Easy Weeknight Dinners

Meal prep makes weeknight cooking a breeze. Chop your chicken and vegetables ahead of time. Store them in separate containers in the fridge. You can marinate the chicken a day before cooking. This saves time and adds flavor. On busy nights, simply preheat the oven and bake. In about 30 minutes, you’ll have a tasty meal ready. Consider doubling the recipe. This way, you have extra servings for lunch or dinner later in the week.

Pro Tips

  1. Marinate for Flavor: For even more flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes or overnight in the refrigerator before cooking.
  2. Customize Your Veggies: Feel free to substitute any vegetables you have on hand, such as zucchini, bell peppers, or carrots, to suit your taste.
  3. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  4. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Variations

Gluten-Free Adaptations

To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer tasty options. You can also make your own sauce using tamari instead of soy sauce. This gives you the same great flavor without gluten.

Alternative Vegetables to Use

You can swap in many veggies for this recipe. Some great choices include:

  1. Carrots, sliced
  2. Zucchini, chopped
  3. Cauliflower florets
  4. Bell peppers of any color

Mix and match to find your favorite blend. Each veggie adds unique tastes and textures to your meal.

Different Sauces: Homemade vs. Store-bought

Store-bought teriyaki sauce is quick and easy. However, making homemade teriyaki sauce is simple and fun. Combine soy sauce, honey, garlic, and ginger in a bowl for a fresh taste. Homemade sauce lets you control the flavor and sweetness. Plus, it can be free of preservatives.

Storage Info

How to Store Leftovers Properly

To keep your sheet pan teriyaki chicken and veggies fresh, let them cool first. Transfer the leftovers to an airtight container. Make sure to divide them into smaller portions. This helps them cool faster and makes reheating easier. Store the container in the fridge. They will stay good for up to three days.

Reheating Guidelines for Best Results

When you're ready to enjoy your leftovers, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also microwave them. Place the food in a microwave-safe dish. Heat in short bursts, stirring in between, until hot.

Freezing Options and Tips

If you want to save your leftovers for later, freezing works well. Use freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste.

FAQs

How long do I need to bake the chicken?

You should bake the chicken for 25 to 30 minutes. Make sure the chicken reaches 165°F (74°C) for safety. This time lets the chicken cook through while keeping it juicy.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the baking time to around 20 to 25 minutes. The key is to check the internal temperature to ensure it is fully cooked.

What vegetables pair well with teriyaki chicken?

Great choices include broccoli, bell peppers, and snap peas. You can also add carrots, zucchini, or mushrooms. These veggies soak up the teriyaki sauce well and add color to the dish.

Is there a homemade teriyaki sauce recipe?

Absolutely! You can mix soy sauce, honey, garlic, and ginger for a quick version. Combine:

  1. ¼ cup soy sauce
  2. 2 tablespoons honey
  3. 1 clove garlic, minced
  4. 1 teaspoon grated ginger

This sauce is easy and fresh!

How can I make this dish meal prep-friendly?

To make it meal prep-friendly, store leftovers in airtight containers. You can also cook extra chicken and veggies in advance. This way, you can quickly reheat them for lunch or dinner.

This article covered all you need for a delicious sheet pan teriyaki chicken dinner. You learned about essential ingredients, marinating chicken, and arranging veggies. I shared tips for perfect cooking and meal prep. Variations like gluten-free options make this dish adaptable. Finally, we discussed storage and reheating to keep leftovers tasty. With these steps, you can make a fun and easy weeknight meal any time. Enjoy trying this recipe and making it your ow

For this dish, you need some key ingredients. Here is what you will need: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup fresh broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 2 tablespoons olive oil - 1 tablespoon sesame oil - Salt and pepper to taste - ¼ cup teriyaki sauce (store-bought or homemade) - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame seeds for garnish - 2 green onions, chopped for garnish These ingredients come together to create a tasty meal. The chicken gives protein, while the veggies add color and crunch. The teriyaki sauce ties all the flavors together with a sweet and savory taste. You can make this dish even better with some optional garnishes. Here are some ideas: - Chopped cilantro for freshness - Crushed red pepper flakes for heat - Lime wedges for a zesty kick These extras can add flavor and style to your dish. You can mix and match to find your favorite combinations. For this recipe, I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. If you prefer, you can use chicken breasts. Just remember, they may dry out faster. Cut your chicken into bite-sized pieces. This helps them cook evenly and soak up the teriyaki sauce well. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step ensures even cooking. Next, line a large baking sheet with parchment paper. This makes for easy cleanup and helps food not to stick. In a mixing bowl, take 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. Add 2 tablespoons of olive oil, 1 tablespoon of sesame oil, salt, and pepper. Pour in ¼ cup of teriyaki sauce, and add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Toss everything together until the chicken pieces are well coated in the marinade. In another bowl, gather the fresh veggies: 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas. Drizzle a little olive oil over the veggies. Add a pinch of salt and pepper. Toss them well to make sure they are seasoned nicely. Now it’s time to arrange the ingredients. Spread the marinated chicken on one half of the prepared baking sheet. On the other half, lay out the seasoned vegetables. Make sure they are spread out evenly for even cooking. Place the sheet pan in the preheated oven. Bake for about 25-30 minutes. Check that the chicken is cooked through and the veggies are tender-crisp. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safety. Once cooked, remove the sheet pan from the oven. Let it cool for a few minutes. For a final touch, sprinkle 1 teaspoon of sesame seeds and chopped green onions on top. Serve the teriyaki chicken and veggies on a large platter. Drizzle any leftover teriyaki sauce over the dish for added flavor. Enjoy! To get juicy, tender chicken, start with boneless, skinless thighs. They stay moist during cooking. Cut the chicken into small, even pieces. This helps it cook uniformly. Marinate the chicken in teriyaki sauce, olive oil, and spices for at least 30 minutes. This boosts flavor and tenderness. When baking, check the internal temperature. It should reach 165°F (74°C). Let the chicken rest for a few minutes after baking. This keeps the juices inside. For the best veggies, use fresh broccoli, red bell pepper, and snap peas. Cut them into similar sizes to ensure even cooking. Toss them lightly in olive oil and season with salt and pepper. This enhances their natural taste. Spread the veggies out on the sheet pan, leaving space between them. This allows heat to circulate and helps them stay crisp. Bake them until they are tender yet still vibrant in color. Meal prep makes weeknight cooking a breeze. Chop your chicken and vegetables ahead of time. Store them in separate containers in the fridge. You can marinate the chicken a day before cooking. This saves time and adds flavor. On busy nights, simply preheat the oven and bake. In about 30 minutes, you’ll have a tasty meal ready. Consider doubling the recipe. This way, you have extra servings for lunch or dinner later in the week. Pro Tips Marinate for Flavor: For even more flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes or overnight in the refrigerator before cooking. Customize Your Veggies: Feel free to substitute any vegetables you have on hand, such as zucchini, bell peppers, or carrots, to suit your taste. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. {{image_2}} To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer tasty options. You can also make your own sauce using tamari instead of soy sauce. This gives you the same great flavor without gluten. You can swap in many veggies for this recipe. Some great choices include: - Carrots, sliced - Zucchini, chopped - Cauliflower florets - Bell peppers of any color Mix and match to find your favorite blend. Each veggie adds unique tastes and textures to your meal. Store-bought teriyaki sauce is quick and easy. However, making homemade teriyaki sauce is simple and fun. Combine soy sauce, honey, garlic, and ginger in a bowl for a fresh taste. Homemade sauce lets you control the flavor and sweetness. Plus, it can be free of preservatives. To keep your sheet pan teriyaki chicken and veggies fresh, let them cool first. Transfer the leftovers to an airtight container. Make sure to divide them into smaller portions. This helps them cool faster and makes reheating easier. Store the container in the fridge. They will stay good for up to three days. When you're ready to enjoy your leftovers, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also microwave them. Place the food in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. If you want to save your leftovers for later, freezing works well. Use freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. You should bake the chicken for 25 to 30 minutes. Make sure the chicken reaches 165°F (74°C) for safety. This time lets the chicken cook through while keeping it juicy. Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the baking time to around 20 to 25 minutes. The key is to check the internal temperature to ensure it is fully cooked. Great choices include broccoli, bell peppers, and snap peas. You can also add carrots, zucchini, or mushrooms. These veggies soak up the teriyaki sauce well and add color to the dish. Absolutely! You can mix soy sauce, honey, garlic, and ginger for a quick version. Combine: - ¼ cup soy sauce - 2 tablespoons honey - 1 clove garlic, minced - 1 teaspoon grated ginger This sauce is easy and fresh! To make it meal prep-friendly, store leftovers in airtight containers. You can also cook extra chicken and veggies in advance. This way, you can quickly reheat them for lunch or dinner. This article covered all you need for a delicious sheet pan teriyaki chicken dinner. You learned about essential ingredients, marinating chicken, and arranging veggies. I shared tips for perfect cooking and meal prep. Variations like gluten-free options make this dish adaptable. Finally, we discussed storage and reheating to keep leftovers tasty. With these steps, you can make a fun and easy weeknight meal any time. Enjoy trying this recipe and making it your own!

Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring teriyaki chicken and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup fresh broccoli florets
  • 1 whole red bell pepper, sliced
  • 1 cup snap peas
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • ¼ cup teriyaki sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame seeds for garnish
  • 2 whole green onions, chopped for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a mixing bowl, combine the bite-sized chicken pieces with olive oil, sesame oil, salt, pepper, teriyaki sauce, minced garlic, and grated ginger. Toss until the chicken is evenly coated.
  • In another bowl, toss the broccoli florets, red bell pepper slices, and snap peas with a drizzle of olive oil and a pinch of salt and pepper.
  • Spread the marinated chicken on one half of the prepared baking sheet. On the other half, arrange the seasoned vegetables.
  • Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  • Remove from the oven and let it cool for a few minutes. Sprinkle with sesame seeds and green onions before serving.

Notes

Serve the teriyaki chicken and veggies on a large platter, drizzling any remaining teriyaki sauce over the top for added flavor. Garnish with extra sesame seeds and sliced green onions for a vibrant touch.
Keyword Chicken, sheet pan, teriyaki, vegetables

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