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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 cup bell peppers, sliced (any colors) - 1 cup snow peas - 1 carrot, sliced thinly - 1/4 cup teriyaki sauce (preferably low sodium) - 2 tablespoons honey - 1 tablespoon sesame oil - 2 teaspoons garlic, minced - 1 teaspoon ginger, grated - Salt and pepper, to taste - Sesame seeds - Green onions, sliced The main ingredients include chicken thighs and fresh vegetables. Chicken thighs give a great flavor. Broccoli, bell peppers, snow peas, and carrots add color and crunch. Each veggie offers a unique taste and texture. Next, we prepare the marinade. It combines teriyaki sauce, honey, sesame oil, garlic, and ginger. This mix creates a sweet and savory flavor. Salt and pepper add a touch of seasoning. Marinating the chicken in this sauce helps it absorb all those yummy flavors. To finish, we add garnish. Sesame seeds and sliced green onions make the dish pop. They add a nice crunch and fresh taste. This recipe is not only easy but also full of vibrant colors. Enjoy every bite! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Combine teriyaki sauce, honey, sesame oil, garlic, ginger, salt, and pepper. This mixture gives your chicken a sweet and savory flavor. Mix it well so all the flavors blend nicely. - Marinate chicken for 15 minutes to 2 hours. The longer you marinate, the more flavor the chicken gains. If you have time, go for the full two hours! - Wash and cut vegetables into bite-sized pieces. This helps them cook evenly and makes them easy to eat. You can use any veggies you like! - Place chicken at the center and vegetables around. This layout ensures the chicken cooks well and the veggies get nice and tender. - Bake for 25-30 minutes. Check that the chicken reaches 165°F (75°C) inside. - Broil for an additional 2-3 minutes. This step adds a nice caramelized finish to the dish. Enjoy the wonderful aroma filling your kitchen! - Marinate the chicken for 15 minutes to 2 hours. Longer marinating gives more flavor. - Use a plastic bag to marinate. It helps coat the chicken better. - Check the chicken’s internal temperature. It should reach 165°F (75°C). - Adjust the cooking time based on the size of the chicken. Thicker pieces take longer to cook. - Serve directly from the sheet pan. This gives a rustic and inviting look. - Garnish with sesame seeds and sliced green onions for color and texture. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or even overnight, to enhance the flavors and tenderness. Vegetable Variations: Feel free to add or substitute your favorite vegetables like zucchini, asparagus, or snap peas for a personalized touch. Perfectly Cooked Chicken: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe eating. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, making it a great meal prep option! {{image_2}} You can change the veggies to fit your taste. - Adding zucchini or asparagus: Zucchini adds a nice crunch. Asparagus gives a fresh flavor. Both work well with teriyaki sauce. - Using different colored bell peppers: Bell peppers come in red, yellow, and green. Each color brings a unique taste and look. Mix them for a vibrant dish. Want to switch up the protein? You have options! - Replacing chicken with tofu or shrimp: Tofu is great for a plant-based meal. Shrimp cooks quickly and adds a nice seafood flavor. - Using chicken breast instead of thighs: Chicken breast is leaner. It cooks faster, so adjust your baking time. Not a fan of store-bought teriyaki sauce? Try this. - Exploring homemade teriyaki sauce recipes: Making your own sauce gives you control over flavors. Use soy sauce, brown sugar, and garlic for a simple mix. - Utilizing store-bought sauces with different flavors: Many brands offer unique teriyaki sauces. Look for ones with added spices or flavors for a twist. Feel free to experiment! Each change can make this dish your own. Store any leftovers in airtight containers. This keeps the chicken and veggies fresh. I recommend using glass containers. They don’t absorb odors and clean easily. Always let the food cool before sealing. When you reheat, add a splash of water to keep it moist. Heat it in the microwave or on the stove until it’s hot all the way through. You can freeze cooked chicken and veggies, too. Let them cool completely before packing. Use freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. Keep the meals in the freezer for about three months for the best flavor. Label them with the date, so you know when to use them. Check for signs of spoilage before eating. If the chicken smells off or looks strange, throw it out. Veggies should be bright and crisp. If they feel slimy or wilted, it’s time to toss them. Always wash your hands before handling food. Keep raw chicken separate from other foods to avoid cross-contamination. This keeps your meals safe and tasty. Yes, you can use frozen vegetables. They make cooking easy and fast. However, frozen veggies may release more water while cooking. This can change the texture slightly. If you use them, adjust your baking time. You may need to bake a bit longer to ensure everything cooks well. To check if chicken is done, use a meat thermometer. The inside of the chicken should reach 165°F (75°C). This ensures it is safe to eat. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. You can serve this dish with rice or quinoa for a complete meal. Noodles also pair well with teriyaki flavors. A fresh green salad adds a nice crunch too. Feel free to mix and match different sides to suit your taste. Yes, you can prep this dish ahead of time. Marinate the chicken and chop the veggies the night before. Store them in the fridge until you're ready to cook. When reheating, make sure the chicken reaches the same safe temperature again. This way, you save time and enjoy a quick meal. This blog post covered a tasty sheet pan teriyaki chicken dish. We explored main ingredients like chicken, vibrant veggies, and a flavorful marinade. I shared a step-by-step guide to make cooking easy. You learned tips for marinating and presenting the dish. Plus, we discussed variations and storage practices to keep your meals fresh. Now, you can create a delicious meal with confidence. Enjoy experimenting with flavors and sharing your new dish!

Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring marinated chicken thighs and colorful vegetables roasted to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 cups broccoli florets
  • 1 cup bell peppers, sliced
  • 1 cup snow peas
  • 1 carrot sliced thinly
  • 0.25 cup teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, grated
  • Salt and pepper, to taste
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  • In a mixing bowl, combine teriyaki sauce, honey, sesame oil, minced garlic, grated ginger, and a pinch of salt and pepper to create the marinade.
  • Add the chicken thighs to the marinade and allow them to marinate for at least 15 minutes (or up to 2 hours for more flavor).
  • While the chicken is marinating, prepare the vegetables by washing and cutting them into bite-sized pieces.
  • Place the marinated chicken thighs in the center of the prepared baking sheet. Arrange the broccoli, bell peppers, snow peas, and carrot around the chicken.
  • Drizzle any remaining marinade over the vegetables and chicken, then toss the veggies lightly to coat them in the sauce.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  • Once done, broil on high for an additional 2-3 minutes to slightly caramelize the sauce and give the veggies a little char, if desired.
  • Remove from the oven and let it rest for a few minutes. Garnish with sesame seeds and sliced green onions before serving.

Notes

Serve directly from the sheet pan for a rustic look, or plate on individual dishes with an extra drizzle of teriyaki sauce. Add a sprinkle of sesame seeds and a few green onions on top for color and texture.
Keyword chicken, sheet pan, teriyaki, vegetables