As a busy mom, I know how challenging it can be to whip up a delicious dinner after a long day. That’s why I absolutely love this Sheet Pan Chicken Teriyaki and Veggies recipe! It’s a quick solution that brings together tender chicken and vibrant vegetables, all coated in a mouthwatering teriyaki sauce. Not only is it easy to prepare, but it also makes clean-up a breeze. This dish is perfect for impressing your loved ones or simply treating yourself to a delightful meal without the fuss. Let’s dive into this culinary adventure!
Why You’ll Love This Sheet Pan Chicken Teriyaki and Veggies
This Sheet Pan Chicken Teriyaki and Veggies dish is a lifesaver for busy nights! It’s not just quick to make, but it also packs a punch of flavor that will have your family asking for seconds. The best part? Everything cooks together on one pan, so you can spend less time cleaning and more time enjoying your meal. Trust me, this recipe will become a staple in your kitchen!
Ingredients for Sheet Pan Chicken Teriyaki and Veggies
Gathering the right ingredients is key to making this Sheet Pan Chicken Teriyaki and Veggies shine. Here’s what you’ll need:
- Chicken breast: Tender and juicy, cut into bite-sized pieces for quick cooking.
- Broccoli florets: These add a lovely crunch and vibrant color, plus they’re packed with nutrients.
- Bell pepper: Choose your favorite color! They bring sweetness and a pop of color to the dish.
- Snap peas: These little gems add a delightful snap and freshness to every bite.
- Teriyaki sauce: The star of the show! It’s sweet, savory, and ties all the flavors together beautifully.
- Olive oil: A drizzle helps everything roast nicely and adds a touch of richness.
- Garlic powder: For that aromatic kick that elevates the dish without overpowering it.
- Salt and pepper: Essential seasonings to enhance the flavors of your ingredients.
Feel free to get creative! You can substitute your favorite vegetables like carrots or zucchini, or even add some pineapple for a tropical twist. If you want to amp up the flavor, marinate the chicken in teriyaki sauce for about 30 minutes before cooking. For exact measurements, check the bottom of the article where you can find everything available for printing!
How to Make Sheet Pan Chicken Teriyaki and Veggies
Now that you have your ingredients ready, let’s get cooking! This Sheet Pan Chicken Teriyaki and Veggies is a breeze to make, and I promise you’ll love how simple it is. Follow these steps, and you’ll have a delicious dinner in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your chicken cooks evenly and the veggies roast to perfection. Trust me, you don’t want to end up with soggy vegetables!
Step 2: Prepare the Chicken and Veggies
Next, let’s get our chicken and veggies ready. Cut the chicken breast into bite-sized pieces. This helps them cook quickly and evenly. For the veggies, wash and chop the broccoli into florets, slice the bell pepper, and trim the snap peas. The more colorful your veggies, the more inviting your dish will look!
Step 3: Mix Ingredients
In a large bowl, combine the chicken, broccoli, bell pepper, and snap peas. Drizzle with olive oil and teriyaki sauce. Sprinkle in the garlic powder, salt, and pepper. Now, it’s time to get your hands in there! Toss everything together until well coated. This step is where the magic happens, as the flavors meld beautifully.
Step 4: Spread on Sheet Pan
Grab a sheet pan and spread the mixture evenly across it. Make sure not to overcrowd the pan; this allows the chicken and veggies to roast instead of steam. If you have a little space between them, they’ll get that lovely caramelization that makes everything taste amazing!
Step 5: Bake to Perfection
Pop the sheet pan into your preheated oven and bake for 20-25 minutes. Keep an eye on it! You’ll know it’s done when the chicken is cooked through and the veggies are tender but still vibrant. A little char on the edges is a good sign of flavor!
Step 6: Serve and Enjoy
Once it’s out of the oven, let it cool for a minute. Serve your Sheet Pan Chicken Teriyaki and Veggies hot, and consider garnishing with sesame seeds or sliced green onions for an extra touch. You can also serve it over rice or noodles for a complete meal. Enjoy every bite!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during dinner.
- Use a non-stick sheet pan for easy clean-up and to prevent sticking.
- Don’t skip the marinating step; it enhances the flavor of the chicken.
- Experiment with different veggies based on what’s in season or your family’s favorites.
- For a crispy finish, broil for the last 2-3 minutes of baking.
Equipment Needed
- Sheet pan: A standard baking sheet works well, but a rimmed pan can catch any juices.
- Mixing bowl: Any large bowl will do; just make sure it’s big enough to toss everything.
- Cutting board and knife: Essential for prepping your chicken and veggies.
- Measuring spoons: Handy for precise amounts of oil and seasonings.
Variations of Sheet Pan Chicken Teriyaki and Veggies
- Swap the Protein: Try using shrimp or tofu instead of chicken for a different protein option.
- Add More Veggies: Incorporate carrots, zucchini, or bell peppers for added color and nutrition.
- Spice it Up: Add a sprinkle of red pepper flakes or sriracha for a spicy kick.
- Gluten-Free Option: Use gluten-free teriyaki sauce to keep it suitable for gluten-sensitive diets.
- Sweet and Savory: Toss in some pineapple chunks for a sweet contrast to the savory teriyaki.
Serving Suggestions for Sheet Pan Chicken Teriyaki and Veggies
- Serve over fluffy jasmine rice or whole grain noodles for a hearty meal.
- Pair with a light cucumber salad for a refreshing contrast.
- Drizzle with extra teriyaki sauce for added flavor.
- Garnish with sesame seeds and sliced green onions for a beautiful presentation.
FAQs about Sheet Pan Chicken Teriyaki and Veggies
Can I use frozen vegetables for this recipe?
Absolutely! Frozen vegetables can be a great time-saver. Just make sure to thaw and drain them before mixing with the chicken and sauce. This will help avoid excess moisture on your Sheet Pan Chicken Teriyaki and Veggies.
How can I make this dish spicier?
If you like a little heat, consider adding red pepper flakes or a splash of sriracha to the teriyaki sauce. This will give your Sheet Pan Chicken Teriyaki and Veggies a delightful kick!
Can I prepare this meal ahead of time?
Yes! You can chop the chicken and veggies a day in advance. Just store them in the fridge until you’re ready to mix and bake. This makes dinner prep even easier on busy nights!
What can I serve with this dish?
This Sheet Pan Chicken Teriyaki and Veggies pairs wonderfully with jasmine rice or whole grain noodles. You can also serve it with a light salad for a refreshing side.
Is this recipe suitable for meal prep?
Definitely! This dish stores well in the fridge for up to three days. Just reheat in the microwave or oven for a quick and satisfying meal throughout the week.
Final Thoughts
Cooking should be a joyful experience, and this Sheet Pan Chicken Teriyaki and Veggies recipe embodies that spirit. It’s not just about the delicious flavors; it’s about the time saved and the smiles shared around the dinner table. I love how this dish brings my family together, making even the busiest nights feel special. With its vibrant colors and mouthwatering taste, it’s a meal that satisfies both the palate and the soul. So, roll up your sleeves, embrace the simplicity, and enjoy the delightful journey of creating this easy, wholesome dinner!
Print
Sheet Pan Chicken Teriyaki and Veggies for Easy Dinners!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and easy sheet pan dinner featuring chicken and colorful vegetables tossed in a delicious teriyaki sauce.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, broccoli, bell pepper, and snap peas.
- Drizzle with olive oil and teriyaki sauce, then sprinkle with garlic powder, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy!
Notes
- Feel free to substitute your favorite vegetables.
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- This dish can be served over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Sheet Pan Chicken Teriyaki, Easy Dinners, Chicken Recipes, Teriyaki Chicken, One Pan Meals