Best Sheet Pan Chicken Teriyaki And Veggies Recipe
This quick and easy recipe for Sheet Pan Chicken Teriyaki and Veggies will make meal time a breeze.
INGREDIENTS
– 4 medium boneless, skinless chicken breast– 1 red bell pepper– 2 medium carrots, peeled– 1 head broccoli– 1 1/2 cups sugar snap pea– 1 1/2 Tablespoons olive oil– 1/2 cup homemade or store-bought teriyaki sauce– Sesame seeds, for serving– Rice or noodles, for serving (optional)
INSTRUCTIONS
Pre-heat the oven to 400°F and foil a large baking sheet. Spray the baking sheet.
Step 1
Cut chicken breasts and bell peppers into 1-inch strips. Thinly slice carrots into ribbons and chop them into 1-inch batons. Cut broccoli florets tiny.
Step 2
Toss chicken strips, teriyaki sauce, and a touch of salt and pepper in a bowl.
Step 3
In another large bowl, combine the peppers, carrots, broccoli, and sugar snap peas. Add olive oil and a bit of salt and pepper and mix thoroughly.
Step 4
Lay the chicken and vegetables on the baking pan in a uniform layer with minimal overlap. Bake for 20–25 minutes until chicken is done and vegetables are soft.
Step 5
Remove the baking sheet from the oven and plate the chicken and vegetables. Add sesame seeds with rice or noodles (optional).