Description
An effortless one-pan meal featuring succulent chicken, vibrant vegetables, and a savory teriyaki glaze.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 red onion, cut into wedges
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- Optional: Sesame seeds, chopped green onions, red pepper flakes (for a touch of heat)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken pieces, broccoli florets, bell pepper strips, carrot rounds, and red onion wedges.
- In a separate bowl, whisk together the teriyaki sauce, sesame oil, ginger, and garlic.
- Pour the marinade over the chicken and vegetables, tossing until everything is well-coated.
- Spread the mixture evenly on a large sheet pan. Make sure the chicken and veggies are in a single layer for even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- If desired, sprinkle with sesame seeds, chopped green onions, or red pepper flakes before serving.
Notes
Ensure that the chicken and vegetables are spread out on the sheet pan to avoid steaming. Check that chicken reaches an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg