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.


– 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)


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).  

Step 6

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