This post contains affiliate links. Please see our disclosure policy.
This Sheet Pan Teriyaki Chicken and Vegetables is made with chicken and colorful veggies all baked together on one pan. The perfect weeknight dinner with little mess to clean up after.
Easy Dinner Recipe
Using fewer dishes is always a plus because less mess equals less stress. This Sheet Pan Teriyaki Chicken and Vegetables make the perfect dinner recipe you can dump all together and bake.
Directions
Step one: Get started by preheating your oven to 400 degrees F. Then you want to prepare a baking sheet with nonstick cooking spray.
Step two: Next dice chicken into bite-size pieces and place it on your baking sheet along with all the veggies.
Step three: Now you want to prepare your sauce. In a separate mixing bowl whisk together honey, soy sauce, water, rice vinegar, garlic, ground ginger, onion powder, and pepper.
Step four: Pour half of the sauce over chicken and veggie and place in the oven. With the rest of the sauce, I am going to heat it with cornstarch and add it on later. Now place the baking sheet in the oven to bake for 25 minutes.
Step five: Now that your chicken and veggies are baking you can go ahead and finish the sauce. Use a saucepan add remaining sauce and cornstarch and cook over medium heat until well combined and the sauce has thickened.
- Tip: This step will help thicken your sauce. If you want to save time you can skip thickening your sauce and add it all to chicken to start with.
Step six: Next you can remove the chicken and vegetables and brush with sauce. Place back into the oven to bake 15-20 minutes or until chicken is cooked through and vegetables are tender.
FAQ and Tips:
Can I prepare this ahead of time? This recipe is perfect to be prepared ahead of time and baked later. Just prepare your veggies and chicken and sauce. Place the two separate in airtight containers in the refrigerator for up to 24 hours. Then bake according to the directions.
What other veggies can I use? For this recipe, I used veggies that my family enjoys eating. You can easily change it up to your taste by adding these other ingredients.
- Mushrooms
- Onions
- Asparagus
- Edamame beans
- Pineapple (perfect for kids who would enjoy something sweet)
- Water Chestnuts
Time-Saving Tips: Instead of making your own sauce just buy your favorite store-bought brand to save on time. To save time you can also buy veggies that have already been chopped.
Serving Tips: Serve this recipe over rice.
More Sheet Pan Recipes:
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
- 1 pound chicken breast, (boneless and skinless)
- 1 cup carrot chips
- 1 cup broccoli, (chopped)
- 1 large red bell pepper, (chopped)
- 1 cup snow peas
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/8 teaspoon pepper
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 400 degrees F. Prepare a baking sheet with nonstick cooking spray.
- Dice chicken into bite-size pieces and place them on your baking sheet. Add all veggies around the chicken.
- In a separate mixing bowl whisk together honey, soy sauce, water, rice vinegar, garlic, ground ginger, onion powder, and pepper.
- Pour half of the sauce over chicken and veggie and place in the oven. Bake 25 minutes.
- Meanwhile, in a saucepan add remaining sauce and cornstarch and cook over medium heat until well combined and the sauce has thickened.
- Remove chicken and vegetables and brush with sauce. Place back into the oven to bake 15-20 minutes or until chicken is cooked through and vegetables are tender.
Notes
- Mushrooms
- Onions
- Asparagus
- Edamame beans
- Pineapple (perfect for kids who would enjoy something sweet)
- Water Chestnuts
Nutrition
