Sheet Pan Teriyaki Chicken and Vegetables

This Sheet Pan Teriyaki Chicken and Vegetables is juicy and savory. The vegetables taste amazing with this teriyaki glaze over them. The best part about this meal, is that it's on a sheet pan so clean up is a breeze.

I’ve been on a major sheet pan dinner kick.  My favorite thing about using a sheet pan to cook dinner, is that I can usually make a main dish AND a side dish in one.

Not only that, but the dishes are a breeze. There is only one pan to wash after dinner, and it is so nice to clean up, and get back to being with my family.

This recipe is also delicious and healthy, that I have zero guilt feeding this to my kids. They even prefer it over frozen chicken nuggets and mac n cheese these days, so I must be doing something right.

how to make sheet pan teriyaki Chicken and vegetables

Step 1: Preheat oven to 400 degrees F.

Step 2: Cover a baking sheet with foil and spray with nonstick cooking spray. I prefer olive oil non-stick cooking spray, but any spray will do.

Step 3: Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, taste.

Step 4: In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water.

Step 5: Bring the mixture to a boil and reduce heat to low. Let the sauce simmer for a few minutes, stirring constantly, until sauce thickens. This will take about 3 minutes.

Step 6: Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables. If you like sauce as much as my family does, you could also double the sauce ingredients.

If you are looking for a shortcut, you could also purchase pre-made teriyaki sauce at the store.

Step 7: Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.

Step 8: Garnish with sesame seeds before serving, if desired.

This is one recipe you can feel good about feeding your family. With plenty of protein and veggies, you can’t go wrong.

It’s also the perfect dinner to make when you don’t have a lot of time.  You just throw everything together in the pan, drizzle with sauce and dinner is ready to go in 30 minutes flat.

I will even prepare this in the morning some days and let the chicken absorb some of the teriyaki juices, in an airtight container.

I can be pretty picky when it comes to teriyaki sauce.

I feel like a lot of store-bought teriyaki sauces are really salty and strong.  They are also full of preservatives and sugars.

This homemade teriyaki sauce is made with just a few ingredients that you probably have on hand.  I also love that it is sweetened with honey rather than sugar.

The honey gives it the perfect amount of sweetness, and the quality of food, I feel good, serving my kids.

My family ate the chicken and vegetables as they are, but this could easily be served over rice for a heartier meal. We have tried this with both white and brown rice and both were delicious.

If you are looking for an even healthier and more nutritious side, you could also serve it with some quinoa.

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We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make it.

Watch how to make our favorite dessert that goes perfectly with this Sheet Pan Teriyaki Chicken and Vegetables, dish; No Bake Eclair Cake

looking for more sheet pan recipes?

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Serves: 6-8

Sheet Pan Teriyaki Chicken and Vegetables

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 8 boneless skinless 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 (for garnish)

Instructions

  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, 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.
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