Sheet Pan Teriyaki Chicken
This sheet pan teriyaki chicken is a sweet and savory dinner made easy—tender chicken and veggies roasted together in a bold teriyaki glaze.
Servings: 4 servings
Ingredients
- 1 red bell pepper cubed
- 2 large heads broccoli cut into smaller pieces
- 1 tsp pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1-2 lbs chicken breast cubed
- ⅔ cup teriyaki sauce divided
Instructions
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper or foil.
- Place the bell pepper and broccoli onto one side of the sheet pan and sprinkle the salt, pepper, and oil over the top of the vegetables. Stir to coat the vegetables in the seasonings and oil.
- Onto the other side of the sheet pan add the chicken pour 1/3 cup of the teriyaki sauce over the top stir to coat the chicken in the sauce.
- Bake for 10 minutes remove the sheet pan from the oven. Drizzle the remaining teriyaki sauce over the top, stir to coat and bake for 6-7 more minutes or until the chicken is cooked through.
- Broil for 2 minutes at the end. Serve over cooked rice and enjoy.
Video
Nutrition
Calories: 212kcal | Carbohydrates: 10g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2553mg | Potassium: 599mg | Fiber: 1g | Sugar: 8g | Vitamin A: 971IU | Vitamin C: 40mg | Calcium: 23mg | Iron: 1mg
