Sheet Pan Teriyaki Chicken and Vegetables Recipe
This Sheet Pan Teriyaki Chicken and Vegetables is juicy and savory. The vegetables taste amazing with this teriyaki glaze over them.
Servings: 6 people
Calories: 309kcal
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
- ¼ cup honey
- ¼ 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
Instructions
- Preheat oven to 400 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
- 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.
- Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
- Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
- Garnish with sesame seeds before serving, if desired.
Notes
- You can use store bought teriyaki sauce but 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.
Nutrition
Calories: 309kcal | Carbohydrates: 27g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1638mg | Potassium: 998mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7812IU | Vitamin C: 65mg | Calcium: 75mg | Iron: 3mg