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Sheet Pan Teriyaki Chicken with Veggies

Sheet Pan Teriyaki Chicken with Veggies
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Tired of the dinner rush? Sheet Pan Teriyaki Chicken with Veggies is your solution for a delicious, hassle-free meal. This vibrant one-pan dish features tender chicken thighs glazed in a homemade sticky-sweet teriyaki sauce, roasted alongside colorful vegetables like broccoli, bell peppers, and onions. With minimal cleanup and a cooking time of just 40 minutes, this recipe is perfect for busy weeknights or unexpected guests. The combination of juicy chicken and fresh veggies makes for a healthy yet satisfying meal that everyone at the table will love. Say goodbye to dinner drama and hello to flavorful ease!

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken thighs
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 red onion, chopped
  • ⅓ cup low sodium soy sauce (or tamari)
  • ⅓ cup pineapple juice (or orange juice)
  • 3 tbsp honey or maple syrup
  • 1 tbsp apple cider or rice vinegar
  • Fresh garlic, minced
  • Fresh ginger, grated
  • 2 tsp cornstarch + 2 tsp water (slurry)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, combine soy sauce, pineapple juice, honey (or maple syrup), vinegar, garlic, and ginger. Bring to a simmer.
  3. Gradually add the cornstarch slurry while whisking until thickened; remove from heat.
  4. In a mixing bowl, combine chicken thighs and chopped vegetables; drizzle half of the teriyaki sauce over them and toss well.
  5. Spread the mixture evenly on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through until chicken reaches an internal temperature of 165°F.
  6. Drizzle with remaining teriyaki sauce before serving.

Nutrition

Find it online: https://bestbakingguide.com/sheet-pan-teriyaki-chicken-with-veggies/